Pan-Seared Tilapia With Chile Lime Butter
I've been seeing this one around on several sites and I finally tried it out and thought I would pass it along. I used I Can't Believe It's Not Butter instead of the unsalted Butter that was in the original recipe along with using Sea Salt instead of Salt and Extra Virgin Olive Oil over Corn Oil. Turned out delicious!
Ingredients:
(Serves 6)
For Chile Lime Butter
* 1/4 Cup I Can't Believe It's Not Butter (Stick), softened
* 1 Tablespoon finely chopped Shallot, Substitute with Minced Garlic if preferred
* 1 Teaspoon finely grated fresh Lime Zest
* 2 Teaspoons fresh Lime Juice
* 1 Teaspoon minced fresh Serrano Chili, including seeds
* 1/2 Teaspoon Sea Salt
For Tilapia
* 6 (5 ounce) skinless Tilapia Fillets
* 1/2 Teaspoon Sea Salt, to taste
* Ground Pepper, to taste
* 2 Tablespoons Extra Virgin Olive Oil
Directions:
1. Make Chile Lime Butter:.
2. Stir together Butter, Shallot, Zest, Lime Juice, Chile and Salt in a bowl.
3. Prepare Fish:.
4. Pat Fish dry and sprinkle with Salt.
5. Heat 1 tablespoon Oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
6. Saute 3 pieces of Fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
7. Transfer to a plate and saute remaining fish in same manner.
8. Serve each piece of Fish with a dollop of Chile Lime Butter.
* Side Dish suggestion, Baked Potato or Brown Rice
Nutrition Facts
Pan-Seared Tilapia With Chile Lime Butter
Serving Size: 1 (160 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 245.7
Calories from Fat 131
53%
Total Fat 14.6 g
22%
Saturated Fat 6.2 g
31%
Monounsaturated Fat 3.9 g
19%
Polyunsaturated Fat 3.2 g
16%
Trans Fat 0.0 g
0%
Cholesterol 91.2 mg
30%
Sodium 462.6 mg
19%
Potassium 439.1 mg
12%
Magnesium 39.0 mg
1%
Total Carbohydrate 0.4 g
0%
Dietary Fiber 0.0 g
0%
Sugars 0.0 g
0%
Protein 28.6 g
57%
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