Posted in Recipes

Pan Seared Fish with Chile Lime Butter


Delicious pan fried fish with a flavor packed Chile lime butter sauce.


  1. 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
    • 3 teaspoons fresh lime juice
    • 1 teaspoon minced fresh Thai or Serrano chile (preferably red), including seeds
    • 2 tablespoons pablano pepper
    • 1/2 teaspoon salt
  2. For fish
    • 6 (5- to 6-oz) pieces skinless tilapia fillet
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil
    • A pinch of cumin and coriander on each filet


  1. Make chile lime butter:
    1. Stir together butter, shallot, zest, lime juice, chile, and salt in a small sauce pan and heat until butter is melted
  2. Prepare fish:
    1.  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.
    2. spoon chile lime butter over the top