Tilapia with lime butter

By tonya370

Ingredients

• 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 or farm-raised striped bass fillets with skin
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Preparation

Step 1

Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish:
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). 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 sautŽ 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. SautŽ remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
Cooks' note:
¥ Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.