Ingredients

Active time 25 minutes, start to finish 25 minutes

For Chili 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 chili (preferably red), including seeds
1/2 teaspoon salt

For the fish:
Six 5- to 6-ounce pieces skinless tilapia fillet, or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil

To make the Chili Lime Butter: Stir together butter, shallot, zest, lime juice, chili and salt in a bowl.
To prepare the fish: If using striped bass, score skin in three or 4four 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 saute three pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes total, and transfer to a plate. Saute remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chili lime butter.
Makes 6 servings.

Directions

Cooks' note: Chili lime butter can be made one day ahead and chilled, covered. Bring to room temperature before using.