For chile lime butter
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 serrano chili, including seeds
1/2 teaspoon salt
6 (5 ounce) sea bass
1/2 teaspoon salt, to taste (I prefer kosher)
2 tablespoons vegetable oil
Method of Preparation:
Chile Lime Butter
1.Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
2.Pat fish dry and sprinkle with salt.
3.Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
4.Saut 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
5.Transfer to a plate and saut remaining fish in same manner.
6.Serve each piece of fish with a dollop of chile lime butter.