food
Pan-Seared Tilapia With Chili-Lime Butter*
Give this light fish a zesty flavour boost with this tasty butter
Ingredients (Serves 6)
Chili-Lime Butter| 1/4 | cup unsalted butter, softened |
| 1 | tsp finely chopped shallot |
| 1 | tsp finely grated lime zest |
| 2 | tsp fresh lime juice |
| 1 | tsp minced fresh Thai or red serrano chili pepper, including seeds |
| 1/2 | tsp salt |
| 6 | 5-6-oz pieces skinless tilapia filets |
| 1/2 | tsp salt |
| 2 | tbsp vegetable oil |
Instructions
- In a bowl, stir together chili-lime butter ingredients.
- Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch non-stick skillet over moderately high heat until just smoking. Sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes. Transfer to a plate.
- Repeat with remaining fish and oil.
- Serve each piece of fish with a dollop of chili-lime butter.
Excerpted from The Best of Gourmet by Gourmet Magazine Editors Copyright © 2004 by Gourmet Magazine Editors. Excerpted by permission of Random House, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
The Best of Gourmet: Featuring the Flavors of Rome
By Gourmet Editors
You'll say "Delizioso!" when you feast on the exquisite flavors of Rome. Gourmet's food editors share their love of this sensual cuisine with you in lush dishes like Mortadella Stuffed Pork Loin with Rosemary Roasted Potatoes and Individual Zucchini Frittatas with Pecorino and Chives. Or scoop up a spoonful of our luscious Tiramisu! You'll love our very special section, The Flavors of Rome!
*This recipe has been adapted from its original.
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Andrea writes:
I made this for dinner tonight! What a great recipe and VERY easy and affordable to make. We will definitely be making this again! Try it!!
—posted July 31, 2008 at 10:52 p.m.
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