Pan-Seared Tilapia with Chile Lime Butter

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Lime juice

  Raw

  2 tsp or 10g

• Green peppers

  Hot chili, raw

  1 tsp, chopped or 3g

• Salt

  Table

  1 tsp or 6g

• Tilapia

  Fish, raw

  24 oz or 680g

• Vegetable oil

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

  1 tbsp or 14g

Directions

1. In a small bowl, mix the softened butter with the chopped shallot, lime juice, lime zest, minced chile, and half the salt until evenly combined.
2. Pat the tilapia dry. Season both sides with the remaining salt.
3. Heat the oil in a 12-inch nonstick skillet over medium-high until shimmering. Add tilapia in a single layer and cook 2 to 3 minutes per side, turning once, until golden and just cooked through, working in batches if needed.
4. Transfer fish to plates and top each portion with a dollop of the chile-lime butter. Serve immediately.