pan seared tilapia with chile lime butter

I found this great recipe for chile lime butter on Epicurious. Not counting the time it takes for the butter to soften on the counter, the entire meal is ready in 20 minutes. This is definitely going in the weekly rotation. I saved the leftover butter and was able to use it later for some steamed corn on the cob - what a great treat.

Grocery list: 1 lime, butter (1 T for each serving of fish), 1 chile pepper, 1 shallot, enough tilapia per person (I made 4 fillets, 3 T butter total, this seemed like 3 normal size servings).



Let the butter soften, then mash in the juice of half a lime, a T of lime zest, 1 minced shallot, and about 1 tsp of minced chile pepper (add more if you like heat).



Heat some oil in a non-stick skillet over medium-high heat. Sear the tilapia for about 3 minutes per side, until it is flaky and opaque in the center. Serve with a dollop of the chile lime butter. On the side I had sweet potato fries (covered here), and goat cheese broccolini...