Pan-Seared Tilapia with Chili-Lime Butter

Chili-lime butter can be made a day ahead and chilled, covered. Bring to room temperature before using. Recipe adapted from Gourmet

Chili-lime butter:

1/2 stick ( 1/4 cup) unsalted butter, softened

1/2 teaspoon salt

Fish:

6 (5- to 6-ounce) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin

2 tablespoons vegetable oil

To make chili-lime butter, stir together butter, shallot, zest, lime juice, chili 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 chili-lime butter. Serves 6.

Per serving: 262 calories; 17 g fat (6 g saturated fat; 58 percent calories from fat); 0.5 g carbohydrates; 88 mg cholesterol; 455 mg sodium; 29 g protein; 0 g fiber.