|
|
|
|
| Ingredients |
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
Fish:
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 |
| |
| Method |
Make chili 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" 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.
|
Printer Friendly Version
|
