Pan-Seared Tilapia with Chile Lime Butter/ Naomi Ross
For Chile-Lime Butter:
1 stick (½ cup) unsalted butter, softened
2 tablespoons finely chopped shallot
2 teaspoons finely grated fresh lime zest
4 teaspoons fresh limejuice
2 teaspoons minced fresh Thai or serrano chile (preferably red), including seeds
1 teaspoon salt
For fish:
6-8 (6-ounce) pieces skinless tilapia fillet
Kosher salt
Freshly ground pepper
1-2 tablespoons flour, for dusting
4 teaspoons vegetable oil, divided
Stir together the butter, shallot, lime zest, lime juice, chile, and salt in a bowl. Set aside. (Roll in parchment and chill if making ahead).
Pat the fish dry and season with salt and pepper to taste on both sides of fish. Dust with flour on both sides. Heat 2 teaspoons of oil in a large 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 the remaining fish in remaining 2 teaspoons of oil in same manner.
Serve each piece of fish with a dollop of Chile-Lime Butter.
Cooks' note: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
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