Friday, December 26, 2008

Pan-Seared Tilapia with Chile Lime Butter

This is another recipe that I got from Epicurious.com. I believe that it also originated from Gourmet magazine. It is to die for. Tilapia is quickly passing up Halibut as being my favorite fish to cook with. And it is much cheaper!

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

For fish

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.

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