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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (160g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon lime zest |
||
| Calories 245 | ||
| Calories from Fat 131 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 462mg | 19% | |
| Potassium 439mg | 12% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 28.6g | 57% | |
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By: ~Rita~
By: ThatJodiGirl
Pan-Seared Tilapia With Chile Lime Butter
SERVES 6
Ingredients
For chile lime butter
- 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 serrano chili, including seeds
- 1/2 teaspoon salt
For fish
- 6 (5 ounce) skinless tilapia fillets
- 1/2 teaspoon salt, to taste (I prefer kosher)
- 2 tablespoons vegetable oil
Directions
1
Make chile lime butter:.2
Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.3
Prepare fish:.4
Pat fish dry and sprinkle with salt.5
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.6
Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.7
Transfer to a plate and saute remaining fish in same manner.8
Serve each piece of fish with a dollop of chile lime butter.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Tilapia
- Main Ingredient > Seafood > Fish > Saltwater
- Main Ingredient > Seafood > No Shell
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Dinner Party
- Dietary > Diabetic
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Ingy
On May 13, 2009
So delicious - the simple tilapia preparation and amazing combination of flavors in the butter make this a keeper! I added a little chili powder to the butter as well, and made enough to serve on the corn on the cob we had alongside it. Deelish!
From: luvn-n-the-oven
On Apr 5, 2009
this is a 5-star recipe all the way. i LOVE the compound butter - it really makes the dish. i used trout instead of tilapia, and i used bacon drippings instead of veg oil, but followed the butter recipe exactly. DH absolutely raved about this, which is quite the compliment since he normally only likes his fish battered and fried. this one is a total keeper! thanks!
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.
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