Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　

Ingredients

Makes 6 servings

　　

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

　　

Make chile lime butter:

Step 1

Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.

　　

Prepare fish:

Step 2

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 sauté 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. Sauté remaining fish in remaining tablespoon oil in same manner.

　　

Step 3

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.