Pan Seared Tilapia With Chile Lime Butter

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Nice, fresh-tasting dish that comes together in a snap. Make it even quicker by preparing the chile lime butter ahead of time. It can be made 1 day ahead, covered and chilled. Just make sure to bring to room temperature before using. I like this served atop jasmine rice. -adapted from gourmet

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Steps

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Make chile lime butter:.

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

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Prepare fish:.

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Pat fish dry and sprinkle with salt.

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Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.

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Saute 3 pieces of fish , using a spatula to turn once , until golden and just cooked through , 4 to 5 minutes.

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Transfer to a plate and saute remaining fish in same manner.

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

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Ingredients

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unsalted butter, shallot, lime zest, fresh lime juice, serrano chili, salt, tilapia fillets, vegetable oil