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Tilapia With Chili Lime Butter
Six 5-6 ounce pieces skinless tilapia fillet
1/2 teaspoon salt
2 tablespoons vegetable oil
Chili Lime Butter: blend the following together in a bowl
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 chili, including seeds
1/2 teaspoon salt
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, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes total, and transfer to a plate. Saute remaining fish in remaining tablespoon oil in same manner. Serve each piece with a dollop of chili lime butter. Serves 6 |
