Filed Under: Fish, main-dish, sear, spanishportuguese

Chili-Lime Butter

Give this light fish a zesty flavour boost with this tasty butter

April 8th, 2012

Prep Time
8 minutes
Cook Time
30 minutes
  • 1/4 Cups unsalted butter, softened
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon finely grated lime zest
  • 2 teaspoons fresh lime juice
  • 1 teaspoon minced fresh Thai or red serrano chili pepper, including seeds
  • 1/2 teaspoons salt
  1. In a bowl, stir together chili-lime butter ingredients.

  2. Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch non-stick skillet over moderately high heat until just smoking. Sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes. Transfer to a plate.

  3. Repeat with remaining fish and oil.

  4. Serve each piece of fish with a dollop of chili-lime butter.

Chili-Lime Butter

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