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| INGREDIENTS |
For Chile-Lime Butter- |
| 4 tbsp. |
butter, room temperature |
| 1 tbsp. |
finely chopped shallots |
| 1 tsp. |
finely grated lime zest |
| 2 tsp. |
fresh lime juice |
| 1 tsp. |
minced Serrano chile |
| 1/2 tsp. |
salt (optional) |
For Fish- |
|
| 6 |
(6 ounce) skinless tilapia filets |
| 2 tbsp. |
oil |
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|
| RECIPE |
- Make chile-lime butter – stir together all ingredients and set aside. Can be made 1 day ahead of time.
- Sauté fish 3 pieces at a time using 1 tablespoon oil for each batch over medium-high heat in large skillet until golden brown. (Hint: Do not turn fish over until nice crust is formed on each side.)
- Serve each piece with a small portion of butter.
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| SERVING SUGGESTION |
SERVING SIZE:
1 fish filet with 2 teaspoons butter
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
270 |
|
| Total Fat |
15 g |
|
| Sodium |
480 mg |
|
| Total Carbohydrates |
0 g |
|
| Fiber |
0 g |
|
| Protein |
34 g |
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