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

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)

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)

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

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