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Monday, May 31, 2010

Pan-Seared Tilapia with Chile-Lime Sauce

For Chile Lime Sauce:
4 tbsp. canola oil
1 tbsp. finely chopped shallot
1 tsp. finely grated fresh lime zest
2 tsp. fresh lime juice
1 tsp. serrano chile (with some seeds)
1/2 tsp. Kosher salt

For fish:
6 pieces skinless tilapia fillet
1/2 tsp. salt
2 tbsp. vegetable oil

For Chile Lime sauce stir together oil, shallot, zest, lime juice, chile and salt in a bowl.

For fish:
Clean fish and pat fish dry and sprinkle with salt.  Heat 1 tbsp. vegetable oil in a non-stick
skillet over moderately high heat until barely smoking, then saute 3 pieces of fish, turning
over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer
to a plate.  Saute remaining fish in remaining tbsp. oil in just the same way.

Each piece of fish should be served with about a tbsp. of the chile-lime sauce.

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