Pan-Seared Tilapia with Chile Lime Butter

February 2, 2010

The snow storm left us rummaging through the cabinets and freezer to find ingredients for a meal that would warm us through and remind us of sunnier days. Lurking in the back of the freezer were some tilapia fillets. I buy tilapia because it is affordable, sustainable, and easy to find, but the white fish hardly ever inspires me, being rather bland and having little personality. However, this recipe from Gourmet Today gave it some citrusy, spicy zing! Paired with coconut-lime rice (cook rice of your choice, add a can of coconut milk, squeeze of lime, salt, and pepper) and some sauteed snow peas (with ginger and shallots) made a fantastically flavorful meal that we will certainly make again.

Pan-Seared Tilapia with Chile Lime Butter

adapted from Gourmet Today

For Chile Lime Butter: (makes enough for 6 tilapia fillets)

1/2 stick (4 tablespoons) unsalted butter

1 tablespoon chopped shallot

1 teaspoon finely grated lime zest

2 teaspoons fresh lime juice

1 teaspoon minced fresh hot chile, including the seeds (I used a serrano)

1/2 teaspoon salt

Combine all ingredients in bowl.


skinless tilapia filet


vegetable or olive oil

To prepare fish: Pat fish dry and sprinkle with salt. Heat oil in 12 inch nonstick skillet over moderately high heat until just smoking. Add fish, skin side up, and cook, turning once with a spatuala, until golden and just cooked through, 4 to 5 minutes. Transfer to a plate and cover loosely to keep warm.

Top each piece of fish with a dollop of chile lime butter. Yummmmmmm!


One Response to “Pan-Seared Tilapia with Chile Lime Butter”

  1. Clarissa said

    I am SO trying this recipe.

    I thought of you this week. I made a roasted vegetable soup and wondered if you would like it. I think next time I try it, I will use pumpkin or squash instead of eggplant.

    Can’t wait to try this citrus dish!

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