Pan-Seared Tilapia with Chile Lime Butter

Ingredients

• Butter

  unsalted

  1 ½ tbsp or 21g

• Shallots

  raw

  ⅜ tbsp chopped or 4g

• Lime juice

  ¾ tsp or 4g

• Green chili pepper

  raw

  ⅜ tsp, chopped or 1g

• Salt

  table

  ⅜ tsp or 2g

• Tilapia

  raw

  9 oz or 255g

• Canola oil

  high stability, non-trans, high oleic (70%)

  ⅜ tbsp or 5g

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.