Pan-Seared Tilapia With Chile Lime Butter

• 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

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

lime butter, unsalted butter, shallot, lime zest, lime juice, fresh serrano chili, salt, tilapia fillets, salt, vegetable oil

Taken from www.food.com/recipe/pan-seared-tilapia-with-chile-lime-butter-109163 (may not work)