Pan Seared Tilapia With Chile Lime Butter Recipes

Steps:

• Make chile lime butter:.
• Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
• Prepare fish:.
• Pat fish dry and sprinkle with salt.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
• Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
• Transfer to a plate and saute remaining fish in same manner.
• Serve each piece of fish with a dollop of chile lime butter.

Steps:

• 1. Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
• 2. Prepare fish: Pat fish dry and sprinkle with 1/2 tsp. 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.
• 3. Serve each piece of fish with a dollop of chile lime butter.

Steps:

• Make chile lime butter:
• Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
• Prepare 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). 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.

Steps:

• 1. TO MAKE COMPOUND BUTTER -
• 2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill butter, but do not allow to harden.
• 3. TO MAKE BEDDING -
• 4. Bring 2 quarts of salted water to a boil. Blanch rapini for 90 seconds. Remove and plunge in ice bath. Remove from bath, drain and set aside, season with fresh ground black pepper and cover with damp paper towel.
• 5. TO MAKE FISH -
• 6. 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 2 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.
• 7. Serve on bed of steamed rapini. Serve each piece of fish with a dollop of chile lime butter.

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.