48 Reviews of Pan-Seared Tilapia With Chile Lime Butter

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.

From: Pot Scrubber

On Jul 13, 2005

Just wonderful. I live near some lakes and my BF Dugan caught a lovely fresh bass and wanted me to fry it. I have been trying to get him to eat less fried things so I fried his but kept a wonderful fillet for my self and prepared this dish. He was eating his boring fried fish with some tartar sauce and I was eating this masterpiece. He kept eyeing my plate and said he wanted a taste. And then another. Then he went rabid and tried to take it! I stabbed him in the chest with my fork. I felt just dreadful and took him to the doc immediately after I finished eating. After he recovers he wants me to make this dish for HIM. It's the least I can do I suppose.

From: MattZU

On Jan 29, 2005

Good simple fish dish. Serranos weren't available today, so I used jalapenos. Still works.

From: ms_bold

On Mar 10, 2005

This simple fish course is fantastic. The chile lime butter is an excellent complement to the mild fish. I loved the crispness that the lime provided to the flavor of the butter. Thanks for the recipe.

From: Celeste!

On Nov 15, 2006

This is a recipe that my boyfriend found on this site and asked me to make. We had to go to 3 grocery stores to find fresh tilapia, but it was well worth it. We cooked only 4 steaks, but used all of the sauce. The 2 we had left over we ate the next day after re-heating in a toaster oven. They were just as good as the night before. I think next time, though, I'll use more chilies!

From: Chef #194747

On Mar 25, 2005

What a great simplistic dish! The chili lime butter has a fantastic flavor that is also good over green beans and chicken. Wonderful! A definite favorite that will be make often in my home.

From: Chef Fredo

On Apr 1, 2006

We sprinkled paprika on each side before cooking to give it some color and enhance its appearance. Our tilapia was small so it cooked in less than two minutes each side. The dish was quick to prepare. In the future we'll make the butter in advance to give the flavors time to meld more. Very good dish.

From: Merlot

On Feb 5, 2005

I followed your suggestion and made the chile lime butter early in the day. I also could not find the Serranos so I used about 1/2 teaspoon of Jalapenos. This worked great for us and it complimented the fish. Can't wait to make this quick and easy fish again. Thanks for sharing a lovely dish, GaylaJ.

From: Geist

On May 28, 2007

A simple option with a complex taste. The butter's flavour is really nice, especially if you cheat and add cilantro to it. Lovely quick and simple.