This is another great way to eat tilapia. The chile lime butter is what gives this fish lots of flavor so don't leave it out. I loved the combination of Serrano peppers, lime, and shallots in the butter. Enjoy!
Pan Seared Tilapia with Chile Lime Butter
Ingredients:
Chile Lime Butter
Chile Lime Butter
3 tbsp light butter (3 Healthy Fats)
1 tsp grated fresh lime zest (1/3 Condiment)
1 tbsp finely chopped shallots (1 Condiment)
2 tsp fresh lime juice (1 Condiment)
1 tsp minced fresh Serrano chilies, including seeds (1/5 Condiment)
Fish:
27 oz tilapia fillets (3 Leanest Leans)
1/2 tsp salt (2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/4 tsp pepper (1/2 Condiment)
1 tbsp olive oil (3 Healthy Fats)
Directions:
Make chile lime butter:
Stir together butter, shallots, zest, lime juice, and chiles in a bowl. Set aside.
Prepare fish:
Pat dry fish and sprinkle with salt, pepper and garlic powder.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over
moderately high heat. Saute fish, using a spatula to turn once, until
golden and just cooked through, 4 to 5 minutes. Divide fish into 3 portions of 7 oz each. Serve each serving with 1 tbsp of chile lime butter.
Makes 3 Servings
Each serving provides
1 Leanest Lean, 2 Condiments and 2 Healthy Fats
