Pan Seared Tilapia with Chile Lime Butter

Serving: 6


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

For fish:

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.

For Fish:

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.