- 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
- 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 over moderately high heat until just smoking, then sauté 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. Sauté remaining fish in remaining tablespoon oil in same manner.
- Serve each piece of fish with a dollop of chile lime butter.