Pan-Seared Tilapia with Chile Lime Butter

This was taken from Epicurious.com
Ingredients:
Chile Lime Butter:
1/2 stick (1/4 cup) unsalted butter, softened
1 Tb. finely chopped shallot
1 tsp. finely grated fresh lime zest
2 tsp. fresh lime juice
1 tsp. minced fresh Thai or serrano chile (preferably red) including seeds
1/2 tsp. salt
For Fish:
6 (5-6 oz) pieces skinless tilapia fillet or farm raised striped bass fillets with skin
1/2 tsp. salt
2 Tb. vegetable oil
2 Tb. flour

Make chile lime butter:
Stir together butter, shallot, lime zest, lime juice, chile, and salt in bowl. This works best with semi-melted butter.

Prepare 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 and dredge in flour. Heat 1 Tb. of oil in 12 in. 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 plate. Saute remaining fish in same manner.

Serve each piece of fish with a dollop of chile lime butter. Also included Uncle Ben's Ready rice ready in 90 seconds.

Yield: Makes 6 servings