Pan-seared Tilapia with Chile Lime Butter

Chile lime butter: Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.

Fish: If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling.

Pat fish dry and sprinkle with salt. Heat 1 Tbsp. oil in a 12-inch nonstick skillet over moderately high heat
until just smoking, then saut 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. Saut remaining fish in remaining Tbsp. oil.

Serve each piece of fish with a dollop of chile lime butter.