Pan-Seared Tilapia With Chile Lime Butter - cooking recipe

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

Preparation

Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
Prepare fish:
Pat fish dry and sprinkle with salt.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
Transfer to a plate and saute remaining fish in same manner.
Serve each piece of fish with a dollop of chile lime butter.