RECIPE: Rec: Pan-Seared Tilapia with Chile Lime Butter. Loved the texture and flavor, have made twice in

RECIPE:
P

pat-nocal

Well-known member
the past 10 days. A wonderful compound butter.

Pan-Seared Tilapia with Chile Lime Butter

For chile lime butter

1/2 stick (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 or serrano chile (preferably red), including seeds

1/2 teaspoon salt

For fish

6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin

1/2 teaspoon salt

2 tablespoons vegetable oil

Make chile 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-inch 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 chile lime butter.

Cooks' note: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Serves 6

Pat’s note: Great fish and so easy. Per the reviews I dusted the tilapia with flour before sauteing. Really good stuff. The chile lime butter is great on vegetables too.

Source: 7/03 Gourmet http://www.epicurious.com/recipes/food/views/108343

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

 
Yummm! It's what's for dinner! Thanks, Pat.

Got some Silver Queen corn at the farmer's market yesterday to go with it.

 
LOL I was thinking of making my favorite: REC Roasted White Corn Salsa from John Ash but..

...thought it might conflict with the Chile Lime Butter.

IMHO the sherry vinegar is a must for this recipe.

Roasted White Corn Salsa

Recipe By :John Ash-From the Earth To the Table
Serving Size : 6 Preparation Time :0:30
Categories : Miscellaneous Vegetables

Amount Measure Ingredient -- Preparation Method

2 cups fresh raw white corn kernels -- about 3-4 large ears
1/4 cup olive oil
kosher salt
freshly ground black pepper
1/3 cup red bell pepper -- finely diced
1/3 cup red onion -- finely diced
1/3 cup fresh cilantro or basil -- chopped
1 teaspoon serrano pepper -- seeded and minced
2 tablespoons seasoned rice wine vinegar
1 tablespoon sherry vinegar
1 teaspoon fresh lemon juice -- or to taste
1 teaspoon honey -- or to taste

Preheat the oven to 425 degrees. Toss the corn kernels with the olive oil and lightly season with salt and pepper. Spread out the kernels in a single layer on a baking sheet and roast until very lightly browned, about 15 minutes. Set aside.

In a separate bowl, combine the remaining ingredients. Stir in the roasted corn. Season with additional salt and pepper, lemon juice and honey, if necessary (depending on the sweetness of the corn). Cover and store refrigerated for up to 5 days.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; 9g Fat (57.0% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

 
This was so bad...I didn't have butter so I used Crisco, no lime so I substuted an old potato...

of course it was difficult getting two teaspoons of juice, I couldn't find red Thai chili peppers but I did have some red hots from last Halloween. The store didn't have sea bass so I substituted liver.

Otherwise, I made it exactly as the recipe stated and we didn't like it a bit.

 
Well, ok...it was fabulous, Fabulous, FABULOUS!!

I did it with tilapia and dusted with flour. Fresh Market did not have Thai chilis or red serrano and I wanted the color contrast so I used an orange habanero. Unfortunately I used half the amount because I thought it would be too hot. I should have used the full amount.

Ed said it was better than any we've had out. I got two 8oz pieces of tilapia and figured there would be leftover because we usually have 4oz each. It was all gone!

I doubled the butter and will use the rest with shrimp over pasta later this week.

Thanks again, Pat!!!

 
We LOVE this...I make this Chili Butter as my go to for grilled fish...

it's great on swordfish as well as halibut.

 
Last night I used the chlie lime butter on a half turkey breast

(about 3-1/2 lbs.). Lifted the skin gently and spread the butter over the breast, then a little bit over the top as well, sprinkled salt and pepper over the top, then roasted at 350 until the breast registered 160 degrees on an instant-read thermometer. Removed from oven, tented with foil and let rest 20 minutes before slicing. Very moist turkey and really tasty.

 
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