Pan Seared Tilapia With Chile Lime Butter Recipe Foodcom

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TILAPIA WITH GARLIC LIME BUTTER



Tilapia With Garlic Lime Butter image

This recipe was somewhat of an accident for me. My mom had prepared some homemade garlic butter for some reason and I mistakenly used it instead of regular butter to saute some Tilapia filets. I usually put lemon on my fish, but we were out, so I used lime juice instead. Everyone really liked it, so I make it all the time now. Even my very picky husband requests it! It's easy to adjust this recipe to feed more or less people.

Provided by Mrs. Christmas

Categories     Tilapia

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 4

8 tilapia fillets (4-6 oz each)
4 tablespoons butter (do not substitute with margarine)
1 tablespoon garlic powder
1/4 cup lime juice

Steps:

  • Melt the butter in a large skillet over medium heat.
  • Add tilapia fillets (thawed if frozen) to the pan.
  • Sprinkle the fish with garlic powder (use more or less depending on your tastes).
  • Pour lime juice over fish (use more or less depending on your tastes).
  • Saute the tilapia until the fillets are opaque and easily flake with a fork (I usually turn once during cooking).
  • Serve while hot. I like to serve this with a side of rice pilaf and california blend veggies.

EASY CHILI LIME TILAPIA



Easy Chili Lime Tilapia image

I can never seem to be bothered to bake fish, so cooking on the stove top is my preferred method. This is an easy way to dress up tilapia for a quick weeknight dinner.

Provided by lalalucy

Categories     Weeknight

Time 13m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 lb skinless tilapia fillet
1 teaspoon red chili powder
1/4 teaspoon seasoning salt (like Lawry's)
black pepper
lime wedge

Steps:

  • Sprinkle chili powder, seasoned salt and black pepper evenly over both sides of fillets.
  • Preheat a large skillet over medium heat. Spray pan generously with cooking spray or pour light coating of vegetable oil.
  • Cook fish about 3-4 minutes on each side, squeezing lime juice over fillets while cooking. Fish is done when it flakes with a fork.
  • Serve with additional lime wedges.

PAN-SEARED TILAPIA



Pan-Seared Tilapia image

Quick, easy and quite nice. I usually put the fillets over mashed potatoes and to make it super quick I prepare the frozen mashed potatoes, but of course homemade are much better. I usually side this with sauteed spinach or summer squash.

Provided by nsomniak6

Categories     Tilapia

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8

1 lb tilapia fillet
4 tablespoons olive oil (divided)
1 cup Italian seasoned breadcrumbs
1 teaspoon dried parsley
1 teaspoon dried basil
salt
pepper
olive oil, for pan (about 2 tblspns)

Steps:

  • Preheat broiler.
  • Mix Bread crumbs with parsley and basil.
  • Heat skillet to med-high heat.
  • While pan is heating ,salt and pepper filets on both sides and dip in olive oil and gently shake off excess. Dip into breadcrumbs and set aside.
  • Heat remaining oil in pan until just starting smoke and add filets.
  • Sear 2-5 minutes on each side, depending on thickness of filets (2 mins each side for thinner filets, 4 mins for thicker cut.).
  • Slide filets into broiler pan and broil 3 minutes more until cooked through.
  • Serve immediately.

PAN SEARED TILAPIA WITH CHILE-LIME COMPOUND BUTTER



Pan Seared Tilapia With Chile-Lime Compound Butter image

Here is a healty eating choice that is easy as a snap to prepare.

Provided by Geoffry Le Cher

Categories     Fish

Time 30m

Number Of Ingredients 12

1/2 stick (1/4 cup) unsalted butter, softened
1 Tbsp finely chopped shallot
1 tsp finely grated fresh lime zest
2 tsp fresh lime juice
1 tsp minced fresh serrano chile (preferably red), including seeds
1/2 tsp salt
4 5- to 6-oz tilapia fillets
1/2 tsp salt
2 Tbsp olive oil, extra virgin
1 bunch rapini
2 Tbsp salt (for water)
1 fresh ground pepper to taste

Steps:

  • 1. TO MAKE COMPOUND BUTTER -
  • 2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill butter, but do not allow to harden.
  • 3. TO MAKE BEDDING -
  • 4. Bring 2 quarts of salted water to a boil. Blanch rapini for 90 seconds. Remove and plunge in ice bath. Remove from bath, drain and set aside, season with fresh ground black pepper and cover with damp paper towel.
  • 5. TO MAKE FISH -
  • 6. 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 2 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.
  • 7. Serve on bed of steamed rapini. Serve each piece of fish with a dollop of chile lime butter.

PAN-SEARED TILAPIA WITH CHILI LIME BUTTER



Pan-seared Tilapia with Chili Lime Butter image

NOTE: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Provided by Mikekey *

Categories     Fish

Time 25m

Number Of Ingredients 9

1/4 c unsalted butter, softened
1 Tbsp finely chopped shallot
1 tsp finely grated fresh lime zest
2 tsp fresh lime juice
1 tsp minced fresh thai or serrano chile (preferably red), including seeds
1/2 tsp salt
6 (5- to 6-oz each) pieces skinless tilapia fillet
1/2 tsp salt
2 Tbsp vegetable oil

Steps:

  • 1. Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
  • 2. Prepare fish: Pat fish dry and sprinkle with 1/2 tsp. 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.
  • 3. Serve each piece of fish with a dollop of chile lime butter.

CHILE LIME BUTTER



Chile Lime Butter image

This one is a real winner on corn. But you'll also want to use it on steaks and chops and just have some around the house to smear on bread.

Provided by Nimz_

Categories     Tex Mex

Time 19m

Yield 1/2 cup

Number Of Ingredients 4

1/2 cup butter, softened
1 grated lime peel
1 lime, juice of
2 teaspoons red chili pepper flakes

Steps:

  • Mix all ingredients thoroughly.
  • Refrigerate for one hour.

Nutrition Facts : Calories 1679.2, Fat 185.9, SaturatedFat 116.9, Cholesterol 488.1, Sodium 1414.1, Carbohydrate 12.2, Fiber 3.9, Sugar 2.2, Protein 3.5

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER



Pan-Seared Tilapia with Chile Lime Butter image

Categories     Fish     Quick & Easy     Low/No Sugar     Tilapia     Hot Pepper     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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