Some cosmetic changes in preparation for larger site changes in the works.
Rec: Pan-Seared Tilapia with Chile Lime Butter
Joined: Dec 9, 2005
Posted to Thread #24507 at 11:03 am on Jun 17, 2013
Pan-Seared Tilapia with Chile Lime Butter
For chile lime butter
1/2 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
1/2 teaspoon salt
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
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.
Cooks' note: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Pat’s note: Great fish and so easy. Per the reviews I dusted the tilapia with flour before sauteing. Really good stuff. The chile lime butter is great on vegetables too. Update: used the remaining chile lime butter on a half turkey breast (about 3-1/2 lbs.). Lifted the skin gently and spread the butter over the breast, then a little bit over the top as well, sprinkled salt and pepper over the top, then roasted at 350 until the breast registered 160 degrees on an instant-read thermometer. Removed from oven, tented with foil and let rest 20 minutes before slicing. Very moist turkey and really tasty. Also try tilapia recipes posted by Charlie, especially this one: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=592307
Source: 7/03 Gourmet http://www.epicurious.com/recipes/food/views/108343
suz: We LOVE this...I make this Chili Butter as my go to for grilled fish...it's great on swordfish as well as halibut.
Michael in Sarasota: This was so bad...I didn't have butter so I used Crisco, no lime so I substituted an old potato...of course it was difficult getting two teaspoons of juice, I couldn't find red Thai chili peppers but I did have some red hots from last Halloween. The store didn't have sea bass so I substituted liver. Otherwise, I made it exactly as the recipe stated and we didn't like it a bit.
Sandy_in_Philly : Aw c'mon Michael, we know you better. You LOVED IT! Fess up! [NT] -
Michael in Sarasota: Well, ok...it was fabulous, Fabulous, FABULOUS!! - I did it with tilapia and dusted with flour. Fresh Market did not have Thai chilis or red serrano and I wanted the color contrast so I used an orange habanero. Unfortunately I used half the amount because I thought it would be too hot. I should have used the full amount. Ed said it was better than any we've had out. I got two 8oz pieces of tilapia and figured there would be leftover because we usually have 4 oz each. It was all gone! I doubled the butter and will use the rest with shrimp over pasta later this week. Thanks again, Pat!!!
Other messages in this thread:
- 24507. Any Tilapia recipes? We always do the same, blackened or with a lemon sauce - deb-in-MI - 8:35am on 06/17/13 (21)
- THis is really good; a number of us on eat.at have enjoyed it. Rec: mediterranian fish [LINK] - barb_b - 9:19am on 06/17/13
- This was delicious! I didn't have all the ingredients - deb-in-MI - 6:08am on 06/19/13
- Glad you enjoyed it! So easy and so pretty! [NT] - barb_b - 6:52am on 06/19/13
- Perfect; thank you! [NT] - deb-in-MI - 10:08am on 06/17/13
- We like tilapia as well. Here are a few of my go-to recipes. Rec: Grilled Fish Tacos [LINK] - Pat-NoCal - 11:03am on 06/17/13
- Rec: Pan-Seared Tilapia with Chile Lime Butter - Pat-NoCal - 11:03am on 06/17/13
- Oh yeah! I didn't like this at all!! - Michael in Sarasota - 6:58pm on 06/17/13
- :-) [NT] - Pat-NoCal - 11:42pm on 06/17/13
- Rec: Spicy Sauteed Fish with Olives and Cherry Tomatoes - Pat-NoCal - 11:04am on 06/17/13
- They all sound good; thank you! We eat it weekly so these are a big help:) [NT] - deb-in-MI - 11:06am on 06/17/13
- Rec: Red Snapper Veracruzana. I use this recipe all the time, adapting it to - Pat-NoCal - 11:07am on 06/17/13
- This is one of my all time favorite recipes. I love Veracruzana-style dishes. - Dawn_MO - 12:08pm on 06/17/13
- I'm printing this out for a nice piece of halibut. [NT] - AngAk1 - 2:04pm on 06/17/13
- On the list to try are these as well.... - Pat-NoCal - 11:13am on 06/17/13
- I don't like tilapia, but here's a recipe from my to-try list that can be used for tilapia: - Meryl - 4:47pm on 06/17/13
- Here's another from my to-try list: Egyptian Red Snapper in Red Pepper-Mint Sauce [LINK] - Meryl - 4:56pm on 06/17/13
- Grilled tilapia with Mango Salsa is excellent. [LINK] - Lana in FL - 7:08pm on 06/17/13
- Tilapia Species Taste Variation - Richard in Cincy - 9:16am on 06/18/13
- I also use tilapia, mostly because it does not taste "fishy"...but read on, as it may not be as [LINK] - judy-mass - 8:31am on 06/19/13
- I only buy wild caught fish, every time I read about farmed fish it turns my stomach. - LisainLA - 9:38pm on 06/19/13