03-22-2004, 01:44 PM | #1 (permalink) |
Something like that..
Location: Oreygun.
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Recipe of the day - 3/21 - Pan-Seared Tilapia with Chile Lime 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. Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using. Makes 6 servings. An excellent sounding recipe which could be fairly inexpensive as well.
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Tags |
3 or 21, butter, chile, day, lime, panseared, recipe, tilapia |
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