Pan-Seared Tilapia with Chile Lime Butter
Mostly meat
Amount to eat (1 serving)
Time to prepare: 25 mins to prep
Time to cook: 25 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.4g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 6g
Monounsaturated:6.1g
Polyunsaturated: 1.6g
Trans: 0.3g

Fatty Acids

Total Omega 3: 0.4g
Total Omega 6: 0.9g
ALA: 0.2g
DHA: 0.1g
EPA: 0g
DPA: 0.1g

Nutritional Info

Fiber: 0.4g 2%
Net Carbs: 1
Sodium: 274.1mg 12%
Potassium: 483.8
Cholesterol: 95.8

Nutritional Values (g)


Calories: 260 Fat: 15g
Protein: 31g Carbs: 2g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Butter (Unsalted)
1/2 stick / 56.5 grams
Limes (Raw)
1 fruit (2″ dia) / 67 grams
Salt (Table)
1/2 tsp / 3 grams
Vegetable oil (Natreon canola, high stability, non trans, high oleic (70%))
2 tbsp / 28 grams
Tilapia (Fish, raw)
32 oz / 907 grams
Red peppers (Hot chili, raw)
1/4 pepper / 11.3 grams
Lime juice (Raw)
2 tsp / 10 grams
Shallots (Raw)
1 tbsp chopped / 10 grams

Instructions

Step 1
Set out butter and let soften. Finely grate 1 teaspoon of zest from lime peel. Finely mince 1 tablespoon red pepper, including seeds.
Step 2
Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Step 3
Prepare fish: If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then saut 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. Saut remaining fish in remaining tablespoon oil in same manner.
Step 4
Serve each piece of fish with a dollop of chile lime butter.