RECIPE: Rec: Pan-Seared Tilapia with Chile Lime Butter – This tasted as good as it looked!

[richard-in-cincy]

My notes:

This was a great way to use up 3 of the 6 frozen, skinless fillets that were given to me. I made the entire amount of the chile lime butter and halved it so that I can have another treat tomorrow or Friday.

I used a red Serrano chile for the butter. The butter was so good that it would be great as a topping for almost any fish. It’s not spicy or hot at all. I decided to follow some reviewers’ suggestions to coat the fish in cornmeal as I’ve never tried that before. The result was moist fish with a tasty exterior.

I just served the fish with some green beans and had HD’s no fat raspberry sorbet for dessert.

http://www.epicurious.com/recipes/recipe_views/views/108343

 

[curious1]

Sandy, this is one of my favorites, thanks for the cornmeal hint, I've dusted it with flour.

 

[angak]

that butter might be good on some roasted corn. Thinking of that for Sat cinco day

 

[richard-in-cincy]

Ooooh... now that would be putting it to another good use Ang!

 

[wildwoods]

also good on baked yams or sweet potatoes.