American
Skillet Chili-Lime Tilapia
Tilapia fillets are seared with chili and salt, then finished with lime and butter so the fish stays moist.
- Prep
- 8 min
- Cook
- 10 min
- Total
- 18 min
- Servings
- 4
- Difficulty
- Easy
Photo: valkyrieh116 (CC BY-SA). Source
Why you’ll love it
- Pat the fish dry or it will not brown.
- Medium heat. Tilapia is thin.
- 145°F and flaky, then stop.
- Lime off the heat.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season the fillets with chili powder and salt.
- 2
Heat the oil in a skillet over medium. Cook the fish 3 minutes, flip, and cook 2 to 3 minutes, until it flakes.
- 3
Add the butter and the juice of half the lime. Spoon it over the fish.
- 4
Serve with the rest of the lime and the cilantro.
Pro tips
- If the fillets are frozen, thaw and dry them completely.
- Do not move them until the first side releases.
- A tortilla and shredded cabbage turn this into tacos without a second recipe.
Easy substitutions
- Tilapia
- Swai or sole
- Butter
- Olive oil
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Warm gently in a covered skillet. Do not expect the crust to return.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 220
- Protein
- 28 g
- Carbs
- 2 g
- Fat
- 11 g
- Fiber
- 0 g
Budget friendly · Stovetop · High Protein, Gluten-Free
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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An instant-read thermometer
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