|
As a somewhat tradition, people have fish on Fridays, I don't necessarily always
have one in Friday. The last time I had fish was at Bonefish Grill on Mike's birthday. Oh and I also found out that Maya-Maya is called Dorado in the Philippines which is my Dad's favorite fish. So, yes, that's what I had. Always the best fish dinners at the place.
Have fun cooking!
have one in Friday. The last time I had fish was at Bonefish Grill on Mike's birthday. Oh and I also found out that Maya-Maya is called Dorado in the Philippines which is my Dad's favorite fish. So, yes, that's what I had. Always the best fish dinners at the place.
Have fun cooking!
- For chile lime butter
-
1/2 stick (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 Thai or serrano chile (preferably red), including seeds
- 1/2 teaspoon salt
- For fish
- 6 (5- to 6-oz) pieces skinless tilapia fillet
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- 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, 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.
- Serve each piece of fish with a dollop of chile lime butter.
Post a Comment