Pan-Seared Tilapia with Chile Lime Butter

Name: Pan-Seared Tilapia with Chile Lime Butter
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 850 grams skinless tilapia fillet or farm-raised striped bass fillets with skin; 2 teaspoons fresh lime juice; 1 teaspoon finely grated fresh lime zest; 1 teaspoons salt; 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds; 1 Tbsp finely chopped shallot; 59 milliliters 1/2 stick unsalted butter, softened; 2 Tbsps vegetable oil

Pan-Seared Tilapia with Chile Lime Butter might be just the main course you are searching for. This recipe serves 6. One serving contains 557 calories, 43g of protein, and 42g of fat. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a gluten free and pescatarian diet. A mixture of serrano chile, farm-raised striped bass fillets, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.

Ingredients you will need

Lime Juice

Shallot

Butter

Chili Pepper

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Striped Bass

Fish

Salt

Equipment you will use

Knife

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.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Serve each piece of fish with a dollop of chile lime butter.

Ingredients you will need

Butter

Chili Pepper

Fish

Lime

· Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Ingredients you will need

Butter

Chili Pepper

Lime

Equipment

Ingredients

Servings:

850grams

skinless tilapia fillet or farm-raised striped bass fillets with skin 2teaspoons

fresh lime juice 1teaspoon

finely grated fresh lime zest 1teaspoons

salt 1teaspoon

minced fresh Thai or serrano chile (preferably red), including seeds 1Tbsp

finely chopped shallot 59milliliters

1/2 stick unsalted butter, softened 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.