Pan Seared Tilapia with Chile Lime Butter

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

3 tbsp light butter - I used spreadable Light Land O' Lakes Butter with Canola Oil  (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)

For fish:
30 oz tilapia fillers - should yield 3 cooked portions of 7 oz each (3 Leans)
1/2 tsp salt or to taste (2 Condiments)
1/4 tsp garlic powder or to taste (1 Condiment)
1/4 tsp pepper or to taste (1/2 Condiment)
1 tbsp oil (3 Healthy Fats)

Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.

Prepare fish:.
Pat fish dry and sprinkle with salt.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
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.

 3 Servings with 1 Lean, 2 Condiments and 2 Healthy Fats per Serving

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