Monday, April 9, 2012

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.

getting good
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.

butter ready to get awesome
Juice the lime in there and give it a stir!

tasty butter

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

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

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

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


  1. Gorgeous pictures! It looks so good!

  2. It looks healthy and delicious!

  3. Chili Lime Butter.....YUM, and on top of fish, double yum.

  4. Looks delicious. I've never combined chili and lime in butter sauce. It seems very light and flavorful!

  5. I've never put chili and lime in butter before either but it sounds great.

  6. This looks delicious!
    I have actually been looking up what kind of microplane I should get (yes, I do not have one!) but at this point, I don't really care, I really need one

  7. I always save the best bite for last!

  8. Thanks for the shout out and I'm so glad you liked the recipe. I love the flavor and it's so easy! When you said pangasius on my blog I knew it was fish but, had never heard of it. Now, that I see your package it's because we just call it ruffy :) Strange how we use different words in different locals.

    1. I think pangasius is a largely European name for it.

  9. Intensely flavored butter with a whitefish like tilapia is such a great idea! Chili lime sounds like a perfect combination.

  10. Chile lime that sounds addictively delicious! I'll be smearing it on everything.

  11. Does cilantro taste like soap to you? My husband says it doesn't exactly taste like soap, but the only thing he likes it in is salsa and he feels that it ruins everything else. Makes me so sad when our tastes are so different (I'm sure you can relate-lol). Anyway, this sounds like it would be perfect for fish! And yes, I save the best bite for last. :)

  12. Vietnamese people farm pangasius fish but we have not had a chance to try this recipe yet. We mainly use pangasius fish to make seafood soup with vegetables and other seafoods.