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PAN-SEARED TILAPIA WITH CHILE LIME BUTTE




Source of Recipe


This recipe comes to you from Epicurious


List of Ingredients




For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably
red), including seeds
1/2 teaspoon salt

For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or
farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil



Recipe



Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and
salt in a bowl.

Prepare fish:
If using striped bass, score skin in 3 or 4 places with a
thin sharp knife to prevent fish from curling (do not cut
through flesh). Pat fish dry and sprinkle with salt. Heat 1
tablespoon oil in a 12-inch nonstick skillet over
moderately high heat until just smoking, then saute 3
pieces of fish, turning over once with a spatula, until
golden and just cooked through, 4 to 5 minutes, and
transfer to a plate. Saute remaining fish in remaining
tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime
butter.

Cooks' note:
Chile lime butter can be made 1 day ahead and chilled,
covered. Bring to room temperature before using.

Makes 6 servings.