Pan-seared tilapia with chile lime butter


Its hard trying to figure out what to buy nowadays when it comes to meats. Is it filled with hormones? Is it really free range? Will I contribute to the demise of the species if I eat it — or the demise of another species through bycatch? Was the beef grazed on already-overgrazed federal lands in the dry dry southwest? What’s the carbon footprint? I know going vegetarian would put an end to these questions, but this girl needs to eat her meat. I don’t eat a ton of it, but when I do, I try to minimize my guilt. Enter tilapia. According to the seafood watch guide, tilapia is one that will keep my karma intact.

The sauce makes this recipe. I usually serve the fish with rice and make a double batch of sauce to pour on the rice. Believe me, you’ll want it. 

Pan-seared tilapia with chili-lime butter
Serves 4
For the chili-lime butter
  1. 1/4 cup butter, softened (if this feels too gluttonous, I sometimes do half butter, half olive oil)
  2. 1 Tbs. finely chopped garlic
  3. zest of one lime (about 1 tsp.)
  4. juice of one lime (about 2 tsp.)
  5. 1 tsp. minced fresh serrano or jalepeno chile, including seeds
  6. 1/2 tsp. salt
For the fish
  1. 4, 5-6 ounce pieces of skinless tilapia fillet
  2. flour
  3. 1/2 tsp. salt
  4. 2 Tbs. vegetable oil
  1. 1. Mix the ingredients for the chile-lime butter.
  2. 2. In a large sauté pan, heat oil over medium-high heat until shimmering.
  3. 3. Mix the flour and salt in a shallow bowl. Dredge fillets in flour mixture and place in the pan. Cook until golden, about 4-5 minutes.
  4. 4. Serve each piece of fish with a dollop of chili-lime butter. I tend to serve the fish over rice, which I drizzle any extra sauce on.