For the Chile-Lime butter:
1/2 stick (1/4 Cup) unsalted butter, softened to room temperature
1 Tbsp finely chopped shallot (or use some of our freeze-dried Shallots)
1 tsp finely-grated fresh lime zest (or re-hydrated lime zest)
2 tsp Chile-Lime Seasoning Blend
pinch of salt
For the fish:
6 (5- to 6-oz) pieces skinless tilapia fillet, or farm-raised striped bass fillets with skin
1/2 tsp salt
2 Tbsp vegetable oil
First, prepare the chile-lime butter: stir together the softened butter, chopped shallot, lime zest, Chile-Lime Seasoning, and salt in a bowl. Use a fork to stir until dry ingredients are incorporated and compound butter is fairly smooth.
Next, prepare the fish: if using striped bass, use a thin, sharp knife to score the skin in 3 or 4 places. This helps to prevent the fish from curling (be careful to not cut too deeply and get through the flesh!). Pat fillets dry and sprinkle with a little salt.
Heat 1 Tbsp oil in a 12-inch nonstick skillet, over moderately high heat until there is a sheen of oil on the surface of the pan and the oil is just smoking. Sauté 3 pieces of fish at a time, turning over only once with a spatula, and cook on med-high temperature until the fish is golden and just cooked through, about 4 to 5 minutes. Gently transfer cooked fish to a serving platter. Sauté remaining fish fillets in remaining vegetable oil, in the same manner.
Serve immediately, garnishing each piece of fish with a dollop of the chile-lime butter.
Make ahead: Chile-lime butter can be made up to 1 day ahead and chilled, covered, in the refrigerator. Bring butter to room temperature before using.