Pan-Seared Tilapia with Chile Lime Butter

Ingredients

• Butter

  Unsalted

  ½ stick or 57g

• Limes

  Raw

  1 fruit or 67g

• Salt

  Table

  ½ tsp or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Tilapia

  Fish, raw

  32 oz or 907g

• Red peppers

  Hot chili, raw

  ¼ pepper or 11g

• Lime juice

  Raw

  2 tsp or 10g

• Shallots

  Raw

  1 tbsp chopped or 10g

Directions

1. Set out butter and let soften. Finely grate 1 teaspoon of zest from lime peel. Finely mince 1 tablespoon red pepper, including seeds.
2. Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
3. 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 saut 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. Saut remaining fish in remaining tablespoon oil in same manner.
4. Serve each piece of fish with a dollop of chile lime butter.

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