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Tilapia with Chili Lime Butter

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Tilapia with Chili Lime Butter

Tilapia with Chili Lime Butter
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep
By Alexis Touchet
Thinly slicing the butter hastens the softening and enables you to quickly make this spicy citrus butter that will take the mild flavor of tilapia to new heights.


  • 1 1/2 Tbsp thinly sliced unsalted butter, softened
  • 1 tsp chili powder
  • 1/2 tsp grated lime zest
  • 1 tsp lime juice
  • 1 pinch cayenne
  • 1 1/2 lbs tilapia fillet (about 6)
  • 2 Tbs olive oil


  • Stir together butter, chili powder, lime zest and juice, cayenne, and 1/4 tsp salt. Pat fish dry and lightly season with salt and pepper.
  • Heat 1 Tbsp oil in a 12-inch nonstick skillet over moderately high heat until it shimmers, then saute half of fish, turning once, until just cooked through, about 4 minutes total. Transfer fish to plates and top with half of butter. Heat remaining Tbsp oil and saute remaining fish in same manner.