Pangasius with Chile Lime Butter

I found the recipe for this chile lime butter on Two Dogs in the Kitchen and knew I needed to give it a try! Her recipe is below:

For the butter:

1/4 stick unsalted butter, softened
1/2 T. finely chopped shallot
1/2 t. finely grated lime zest
1 t. fresh lime juice
1/2 t. minced fresh Thai or serrano chile, including seeds
1/4 t. salt
cilantro sprigs

Of course, I omitted the cilantro :)

Stir together butter, shallot, zest, lime juice, chili and salt in a bowl.

For the fish:

1 T. vegetable oil
1/4 t. salt
4 tilapia fillets

Pat dry the fillets and sprinkle with salt. Heat oil in a non-stick skillet over moderately high heat until just smoking, then saute the fillets, turning over once with a spatula until golden brown and just cooked through (4-5 minutes). Transfer to a plate.

Serve each warm fillet with a dollop of chili lime butter.


All you need is some fish, salt, chiles, butter, lime and shallot. I actually picked up those serranos at my local farmer's market and they were HOT!


Chop your shallot and chiles.


Toss them in with your butter.


Zest in some lime. I used my awesome Microplane grater, you definitely need one of these if you don't already have one.


Juice the lime in there and give it a stir!


Yum!!


Pat dry your fish, rub it with the salt and oil and pan fry or broil for about 5 minutes per side.


Mine went in the toaster oven on broil, my favorite way to make fish.


I served the fish with some steamed veggies with some nutritional yeast sprinkled on top, it was all so delicious!


Do you guys save that one last perfect bite to finish your meal? I always save the best bite for last!!