Tilapia with Chile Lime Butter

For chile lime butter:
1/2 stick (1/4 cup) unsalted butter, softened
1 Tbsp finely chopped shallot
1 tsp finely grated fresh lime zest
2 tsp fresh lime juice
1 tsp minced fresh Thai or serrano
chile (preferably red), including seeds
1/2 tsp salt

For fish:
6 (5 to 6 oz) pieces skinless tilapia fillet or
farm-raised striped bass fillets with skin
1/2 tsp salt
2 Tbsp vegetable oil

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 Tbsp oil in a 12" nonstick
skillet over moderately high heat until just smoking, then saute 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. Saute remaining fish in
remaining tablespoon oil in same manner. Serve each piece of fish with a
dollop of chile lime butter.

recipe from e.cooks
posted on another food group list serve
by Betty Thomas



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