What I Ate:
All credit for this entire recipe goes to Bakin’ and Eggs. Check out the blog and try some recipes! They do not disappoint. I’ve made this dish several times and it’s always a big hit, even with people who are not particularly fond of seafood. I serve mine with a fruit salsa and black beans and corn chips. Deeeeelish! Fruit Salsa recipe is below.
FOR CHILI LIME BUTTER
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon shallot, finely chopped
1 teaspoon lime zest, finely grated
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it’s all I had)
1/2 teaspoon salt
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
Salt and pepper, to taste
1/4 cup flour
2 tablespoons olive oil
FOR THE CHILI LIME BUTTER
Mix together the butter, peppers, shallots, lime zest and juice and salt in a bowl. Set aside.
FOR THE FISH
Rinse fish and pat dry. Generously salt and pepper and then dredge in flour and shake off excess. Heat a large skillet over medium high heat. Add oil and heat until shimmers. Carefully place fish into skillet and cook about 2-3 minutes per side, until fish is golden brown and reaches an internal temperature of 135 degrees.
Serve each piece with a dollop of chili lime butter. The butter will melt and spread over the fish.
2 green onions, chopped
Zest and juice on one lime
1/2 red bell pepper, diced
2 roma tomatoes, diced
1-1/2 cups fruit of your choice, diced (I’ve used mango, pineapple, peach, and this time cantaloupe)
1 jalapeno, diced (ribs and most of the seeds removed)
1 avocado, cubed
1 clove garlic, minced
dash of sea salt
dash of ground black pepper
dash of cayenne pepper
Mix all ingredients except avocado together and toss in a bowl. Store for a couple of hours to chill and to allow flavors to become vibrant. Before serving, toss in the avocado. You do this last so it doesn’t become mushy.