Pan-Seared Tilapia With Chile Lime Butter

From: KosherCook

On Jul 22, 2008

This recipe was simple and delicous. However, if your sensitive to heat, stay away, or ditch the chilis. Like others who rated this recipe, I too made pleanty of substitutions. Like lemon zest, and red onion. Great work!

From: Pudding33

On Jul 18, 2008

I don't always write reviews, but I had to say the flavours of the lime and peppers on tilapia tastes sooooooo amazingly good! I cheated a lot with this recipe, I'm on a diet, so I used low fat mayo instead of butter — it worked much better then I had anticipated. I didn't have any shallots, so I chopped a couple green onions, and I didn't have a serrano chili, so I minced an entire poblano chili. MMMMMmmmmm I brushed half of the mixure right on the fish and baked it, then used the rest for dipping. In my opinion a tablespoon of onions and chillis in not enough, but I tend to go overboard with things like that! I say the more the better and that was definitely the case for me. I'm not really sure how hot a serrano chili is, so you may not want to take my advice and go over board with that. This is a recipe I am making on a weekly basis now. Thanks so much!

From: islandgirl77551

On May 12, 2005

I made extra chili lime butter to use later on chicken breasts. Instead of pan frying I put the tilapia in foil packets with the chili lime butter on top and cooked them on the grill.

From: Chef Marcy

On Jun 25, 2005

This is a great way to dress up Tilapia. The butter, lime & chili are a surprisingly good combination. Since I did not have shallots, I used a finely chopped onion and sautéed the chili and onion then added the lime & zest. This made a butter sauce which I poured over the sautéed fish. We will use this recipe again.