Pan-Seared Tilapia With Chile Lime Butter

Ingredients

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)  skinless tilapia fillets

• 1/2 teaspoon salt, to taste (I prefer kosher)
• 2 tablespoons vegetable oil

Directions

1. 1

   Make chile lime butter:.

2. 2

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

3. 3

   Prepare fish:.

4. 4

   Pat fish dry and sprinkle with salt.

5. 5

   Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.

6. 6

   Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.

7. 7

   Transfer to a plate and saute remaining fish in same manner.

8. 8

   Serve each piece of fish with a dollop of chile lime butter.