Ingredients:
Chili 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 Thai chili (preferably red), including seeds
1/2 teaspoon salt
Fish:
6 (5 to 6 oz each) pieces skinless tilapia fillet or farm-raised striped bass
fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Method:
Make chili lime butter: Stir together
butter, shallot, zest, lime juice, chili, 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 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. Serve each
piece of fish with a dollop of chili lime butter.
This recipe is from How To Cook Fish - http://www.howtocookfish.info