Pan-Seared Tilapia with Chile 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 chile (preferably red), including seeds
• 1/2 teaspoon salt
• 6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

1. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
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. Pat fish dry and sprinkle with salt.
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. Saute remaining fish in remaining tablespoon oil in same manner.
6. Serve each piece of fish with a dollop of chile lime butter.

unsalted butter, shallot, lime zest, lime juice, fresh thai, salt, salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/pan-seared-tilapia-with-chile-lime-butter-108343 (may not work)