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
Ingredients: [‘unsalted butter’, ‘shallot’, ‘lime zest’, ‘fresh lime juice’, ‘serrano chili’, ‘salt’, ’tilapia fillets’, ‘salt’, ‘vegetable oil’]
Quantity of Ingredients: [“”,”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 serrano chili, including seeds “,”1/2 teaspoon salt”,””,”6 (5 ounce) skinless tilapia fillets”,”1/2 teaspoon salt, to taste (I prefer kosher)”,”2 tablespoons vegetable oil”]
Number of Servings: 6
Steps: [‘Make chile lime butter:’, ‘Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.’, ‘Prepare fish:’, ‘Pat fish dry and sprinkle with salt.’, ‘Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.’, ‘Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.’, ‘Transfer to a plate and saute remaining fish in same manner.’, ‘Serve each piece of fish with a dollop of chile lime butter.’]