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Pan-Seared Tilapia with Magic Chile Lime Butter

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Pan-Seared Tilapia with Magic Chile Lime Butter
Prep time: 
Cook time: 
Total time: 

Servings: 6
 

Give this light, fresh-tasting dish everything it deserves by adding Nanci’s magic zesty sause. This meal is delicious and only takes 25 minutes to make. Give it a try! (The Chile Lime Butter can be made 1 day ahead, chilled, and covered. Bring to room temp before using.)
Ingredients
  • FOR CHILE LIME BUTTER – ½ 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
  • 3 teaspoons Natural Magic
  • ½ teaspoon salt
  • FOR FISH – 6 (5 to 6 ounce) pieces skinless tilapia fellet or farm-raised striped bass fillets with skin
  • ½ tablespoon salt
  • 2 tablespoons vegetable oil

Instructions
  1. FOR CHILE LIME BUTTER–Stir together butter, shallot, zest, lime juice, Natural Magic, chile, and salt in a bowl.
  2. FOR 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).
  3. 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, turing over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate.
  4. Saute remaining fish in remaining tablespoon oil in same manner.
  5. Serve each piece of fish with a dollop of chile lime butter.

Nutrition Information
Serving size: 1 (160g) Calories: 245.7 Fat: 14.6g Saturated fat: 6.2g Carbohydrates: 0.4g Sugar: 0g Fiber: 0.6g Protein: 28.6g Cholesterol: 91.2mg

 

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