Pan-Seared Tilapia with Chile Lime Butter

Ingredients

• 6 5- to 6-oz pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
• 2 tablespoons vegetable oil
• ¼ cup unsalted butter
• 1 tablespoon shallot
• 1 teaspoon fresh lime zest
• 2 teaspoons fresh lime juice
• ½ teaspoon salt
• + 2 more ingredients
• • ½ teaspoon salt
  • 1 teaspoon fresh Thai or serrano chile (preferably red)

Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. 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). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet ...

View full recipe at Epicurious