Recipe(tried): Pan Seared Tilapia with Chile Lime Butter - Hi jann!This recipe is so good & easy too!

PAN SEARED TILAPIA WITH CHILE LIME BUTTER

FOR CHILE LIME BUTTER:
1/2 stick (1/4 cup) unsalted butter, softened
1 Tbsp .finely chopped shallot (I've substituted grated white onion on occasion)
1 tsp. finely grated fresh lime zest
2 tsp. fresh lime juice
1 tsp. minced fresh Thai or Serrano chile (I've subbed jalapeno on occasion)
1/2 tsp. salt
FOR FISH:
6 (5-6 oz. each) pieces skinless tilapia fillets (Striped Bass with skin attached or Salmon can be subbed for Tilapia)
1/2 tsp. salt
2 Tbsp. vegetable oil

MAKE CHILE LIME BUTTER:
Stir together butter, shallot, zest, lime juice, chile and salt in bowl.

PREPARE FISH:
If using Striped Bass, score skin in 3 or 4 places with a sharp knife to prevent fish from curling (Do not cut through flesh).Pat fish dry & sprinkle with salt. Heat 1 Tbsp. oil in a 12-inch nonstick skillet over moderately high heat till just smoking, then saute 3 pieces of fish, turning over once with a spatula, till golden & just cooked through,4-5 minutes, transfer to a plate. Saute remaining fish in remaining Tbsp. oil in the same manner.

Serve each piece of fish with a dollop of Chile Lime Butter.

Note:
Chile Lime Butter may be made up to 1 day in advance & chilled, tightly covered. Bring to room temperature before using.