PAN SEARED TILAPIA WITH CHILE-LIME COMPOUND BUTTER
Here is a healty eating choice that is easy as a snap to prepare.
Provided by Geoffry Le Cher
Categories Fish
Time 30m
Number Of Ingredients 12
Steps:
- 1. TO MAKE COMPOUND BUTTER -
- 2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill butter, but do not allow to harden.
- 3. TO MAKE BEDDING -
- 4. Bring 2 quarts of salted water to a boil. Blanch rapini for 90 seconds. Remove and plunge in ice bath. Remove from bath, drain and set aside, season with fresh ground black pepper and cover with damp paper towel.
- 5. TO MAKE FISH -
- 6. 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 2 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.
- 7. Serve on bed of steamed rapini. Serve each piece of fish with a dollop of chile lime butter.
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Jennie Henderson
[email protected]This dish is so easy to make and it's always a hit with my family. I like to serve it with rice and vegetables. It's a complete meal that's healthy and delicious.
Jeremy McGregory
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The tilapia was cooked perfectly and the chile-lime compound butter was amazing. I'll definitely be making this again.
Devetia Geduld
[email protected]This recipe is a great way to get kids to eat fish. My kids loved the crispy skin and the flavorful compound butter. I'll definitely be making this again.
Akyereba Awah Baidoo
[email protected]I'm not sure what I did wrong, but my tilapia turned out dry and overcooked. I think I might have cooked it for too long. Next time I'll be more careful and cook it for less time.
Lakhwinder Singh
[email protected]This recipe is a great way to use up leftover tilapia. I made a big batch of tilapia fillets the other night and had some leftover, so I decided to try this recipe. It was a great way to use up the leftovers and it tasted just as good as the fresh ti
XHMED BI JOY
[email protected]I had some trouble getting the skin on the tilapia to crisp up. I think I might have cooked it at too low a temperature. Other than that, the dish was still very tasty.
Sihmmy Love
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a hotter pepper than the recipe called for. Next time I'll use a milder pepper and see how it turns out.
Prabhu Tamang
[email protected]I love this recipe! It's so easy to make and always turns out great. I like to use a variety of different types of fish, such as salmon or cod, and it always comes out delicious.
Debbie Conrad
[email protected]5/5 stars! This recipe is a keeper. The tilapia was cooked to perfection and the chile-lime compound butter was the perfect finishing touch. I served it with roasted vegetables and it was a complete meal.
Yasir Siddiqui
[email protected]I was hesitant to try this recipe because I'm not a huge fan of tilapia, but I was pleasantly surprised! The compound butter really elevated the fish and made it taste amazing. I'll definitely be making this again.
Emmanuella Anukam
[email protected]This tilapia dish was an absolute delight! The flavors of the chile-lime compound butter perfectly complemented the delicate fish, and the crispy skin added a wonderful textural contrast. I've made this recipe several times now, and it's always a hit