Pan-Seared Tilapia with Chile Lime Butter

1. 1

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

2. 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).

3. 3

   Pat fish dry and sprinkle with salt.

4. 4

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

5. 5

   Saute remaining fish in remaining tablespoon oil in same manner.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.