My wife loved this recipe, though we left out the chile for her (she’s not big on spicy) I love spicy but don’t eat much cooked fish. However, we both agreed this was good. By the way, Thai chili peppers are really awesome, and very hot. We get them at the local Asian supermarket, Lotte. Serrano is the milder choice and probably easier to find. Adapted from Epicurious.
Seared Tilapia with Spicy Lime Butter
- 6 pieces skinless tilapia fillet
- Pinch of salt
- 2 tablespoons vegetable oil
- 1/2 stick unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 1 teaspoon fresh grated lime zest
- 2 teaspoons fresh lime juice
- 1 teaspoon minced fresh Thai or Serrano chili (preferably red), including seeds
- 1/2 teaspoon salt
- Non-stick frying pan
- Mixing bowl
- Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
- 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 sauté 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.
- Sauté remaining fish in remaining tablespoon oil in same manner.
- Serve each piece of fish with a dollop of chile lime butter.
Like this blog? Subscribe to monthly emails.