Pan-Seared Tilapia with Chile Lime Butter

From: Gourmet - July 2003


For chile lime butter:
¼ 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
½ teaspoon salt

For fish:
6 (5-6 oz) pieces skinless tilapia fillet (or farm-raised striped bass fillets with skin)
½ teaspoon salt
2 tablespoons vegetable oil

1. Stir together butter, shallot, zest, lime juice, chile and salt in a bowl. Set aside.
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, 4-5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in the same manner.
3. Serve each piece of fish with a dollop of chile lime butter.

(Chile lime butter can be made one day ahead and chilled, covered. Bring to room temperature before using.)