Best 7 Pan Seared Tilapia With Chile Lime Butter Recipes

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Pan-seared tilapia is an easy and flavorful dish that can be prepared in under 30 minutes. The mild flavor of tilapia pairs perfectly with the bright and tangy flavors of the chile-lime butter, making it a delicious and refreshing meal. This recipe includes step-by-step instructions for pan-searing tilapia, as well as three variations on the chile-lime butter sauce, including a classic version, a cilantro-lime version, and a spicy habanero version. With its simple ingredients and customizable sauce, this pan-seared tilapia recipe is sure to become a weeknight favorite.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-SEARED TILAPIA



Pan-Seared Tilapia image

This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies. Try this healthy dish full of flavor and nutrition!

Provided by AppleChef

Categories     Seafood     Fish     Tilapia

Time 18m

Yield 4

Number Of Ingredients 5

4 (4 ounce) fillets tilapia
salt and pepper to taste
½ cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter, melted

Steps:

  • Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
  • Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg

CHILI LIME PAN SEARED TILAPIA



Chili Lime Pan Seared Tilapia image

Tilapia is seasoned with a sweet and spicy rub and finished up with a bright and fresh apple salsa for a delicious quick meal.

Provided by Kristen Chidsey

Categories     Main Course

Time 13m

Number Of Ingredients 12

4 (6 ounce) frozen Tilapia Fish Fillets (defrosted)
1 tablespoon chili powder
1 lime (juice and zest)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 tablespoon brown sugar
1 tablespoon olive oil
1 granny smith apple (diced)
1 tablespoon red onion (minced)
1 tablespoon cilantro (minced)
1/4 teaspoon kosher salt
1 lime (juice and zested)

Steps:

  • Defrost your fish fillets in a bowl of cold water for 20-30 minutes or overnight in the refrigerator.
  • Mix together the sugar, chili powder, salt, garlic powder and zest of 1 lime together in a small bowl.
  • Remove tilapia fillets from the package and pat dry. Rub both sides of each fillet with the spice mixture.
  • Heat oil in nonstick skillet over medium high heat.
  • Cook tilapia fillets for 4 minutes per first side and then carefully flip.
  • Squeeze juice of one lime over fish in pan and let fish continue to cook 2-3 minutes or cooked through and opaque and flaky.
  • Remove the tiapia from the skillet and let rest for 5 minutes. Serve with or without the salsa.
  • Mix together apple, cilantro, and red onion with juice from second lime. Season with salt and mix well.

Nutrition Facts : Calories 223 kcal, Carbohydrate 8 g, Protein 34 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 704 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PAN-SEARED TILAPIA WITH CHILI LIME BUTTER



Pan-seared Tilapia with Chili Lime Butter image

NOTE: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Provided by Mikekey *

Categories     Fish

Time 25m

Number Of Ingredients 9

1/4 c unsalted butter, softened
1 Tbsp finely chopped shallot
1 tsp finely grated fresh lime zest
2 tsp fresh lime juice
1 tsp minced fresh thai or serrano chile (preferably red), including seeds
1/2 tsp salt
6 (5- to 6-oz each) pieces skinless tilapia fillet
1/2 tsp salt
2 Tbsp vegetable oil

Steps:

  • 1. Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
  • 2. Prepare fish: Pat fish dry and sprinkle with 1/2 tsp. salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 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. Sauté remaining fish in remaining tablespoon oil in same manner.
  • 3. Serve each piece of fish with a dollop of chile lime butter.

PAN SEARED TILAPIA WITH CHILE-LIME COMPOUND BUTTER



Pan Seared Tilapia With Chile-Lime Compound Butter image

Here is a healty eating choice that is easy as a snap to prepare.

Provided by Geoffry Le Cher

Categories     Fish

Time 30m

Number Of Ingredients 12

1/2 stick (1/4 cup) unsalted butter, softened
1 Tbsp finely chopped shallot
1 tsp finely grated fresh lime zest
2 tsp fresh lime juice
1 tsp minced fresh serrano chile (preferably red), including seeds
1/2 tsp salt
4 5- to 6-oz tilapia fillets
1/2 tsp salt
2 Tbsp olive oil, extra virgin
1 bunch rapini
2 Tbsp salt (for water)
1 fresh ground pepper to taste

Steps:

  • 1. TO MAKE COMPOUND BUTTER -
  • 2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill butter, but do not allow to harden.
  • 3. TO MAKE BEDDING -
  • 4. Bring 2 quarts of salted water to a boil. Blanch rapini for 90 seconds. Remove and plunge in ice bath. Remove from bath, drain and set aside, season with fresh ground black pepper and cover with damp paper towel.
  • 5. TO MAKE FISH -
  • 6. 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 sauté 2 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
  • 7. Serve on bed of steamed rapini. Serve each piece of fish with a dollop of chile lime butter.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER



Pan-Seared Tilapia With Chile Lime Butter image

Nice, fresh-tasting dish that comes together in a snap. Make it even quicker by preparing the chile lime butter ahead of time. It can be made 1 day ahead, covered and chilled. Just make sure to bring to room temperature before using. I like this served atop jasmine rice. -adapted from Gourmet

Provided by GaylaJ

Categories     Tilapia

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh serrano chili, including seeds
1/2 teaspoon salt
6 (5 ounce) skinless tilapia fillets
1/2 teaspoon salt, to taste (I prefer kosher)
2 tablespoons vegetable oil

Steps:

  • Make chile lime butter:.
  • Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
  • Prepare fish:.
  • Pat fish dry and sprinkle with salt.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
  • Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
  • Transfer to a plate and saute remaining fish in same manner.
  • Serve each piece of fish with a dollop of chile lime butter.

PAN-SEARED TILAPIA



Pan-Seared Tilapia image

Provided by Daisy Martinez

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tomatoes, seeded and chopped (about 2 cups)
1 small onion, chopped (about 1/2 cup)
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
1 tablespoon olive oil
Minced fresh chile of choice, see Cook's Note*
Canola oil, for frying
6 fillets of tilapia (about 6 ounces each)
Sea salt and freshly ground black pepper
Flour, for dusting

Steps:

  • To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish.
  • Preheat the oven to 200 degrees F.
  • Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking.
  • While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary.
  • Serve warm, passing the tomato salsa separately.

PAN-SEARED TILAPIA WITH LEMON-BUTTER SAUCE



Pan-Seared Tilapia with Lemon-Butter Sauce image

Step up fish with lemon-butter sauce makes tasty dinner for fish lovers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1/2 cup dry white wine or chicken broth
1/4 cup fresh lemon juice
3 tablespoons finely chopped shallots
3/4 cup whipping (heavy) cream
1 teaspoon grated lemon peel
1/4 cup cold firm butter, cut into 4 pieces
1/4 teaspoon salt
1/8 teaspoon white pepper
4 skinless tilapia fillets or other medium-firm fish fillets (6 oz each)
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup chopped toasted hazelnuts (filberts) or almonds

Steps:

  • In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.
  • Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.
  • Sprinkle fish with 1/4 teaspoon salt; set aside.
  • In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.
  • To serve, spoon sauce over fish and sprinkle with nuts.

Nutrition Facts : Calories 460, Carbohydrate 4 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 1 g

Tips:

  • To ensure the tilapia fillets cook evenly, make sure they are of uniform thickness. If necessary, use a sharp knife to slice thicker portions of the fillets.
  • Pat the tilapia fillets dry with paper towels before searing them. This will help to prevent the fish from sticking to the pan and will also promote even cooking.
  • Use a well-seasoned cast iron or stainless steel skillet for searing the tilapia. This will help to create a nice crust on the fish.
  • Heat the skillet over medium-high heat before adding the tilapia fillets. This will help to prevent the fish from sticking to the pan.
  • Sear the tilapia fillets for 3-4 minutes per side, or until they are cooked through. The fish should be opaque and flake easily with a fork.
  • Serve the tilapia fillets immediately with the chile lime butter and your favorite sides.

Conclusion:

Pan-seared tilapia with chile lime butter is a simple but delicious dish that can be prepared in under 30 minutes. The tilapia fillets are seared until golden brown and crispy on the outside, while remaining tender and flaky on the inside. The chile lime butter adds a bright and flavorful touch to the fish. This dish is perfect for a weeknight meal or a casual dinner party.

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