Chili Lime Butter:
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 chili (preferably red), including seeds
1/2 teaspoon salt

6 (5 to 6 oz each) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil



Make chili lime butter: Stir together butter, shallot, zest, lime juice, chili, 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 Tbsp oil in a 12" 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 chili lime butter.




This recipe is from How To Cook Fish - http://www.howtocookfish.info


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