Chile Lime Butter – serve with seared Tilapia

(Gourmet Magazine  July, 2003)

½ stick (1/4 cup) unsalted butter, softened

1 Tablespoon finely chopped shallot

1 tsp. finely grated fresh lime zest

2 teaspoons fresh lime juice

1 tsp. minced fresh Thai or serrano chile (preferably red)

½ tsp. salt

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

May be made 1 day ahead and chilled, covered.  Bring to room temperature

before using.  Cook fish, serve each piece of fish with a dollop of chile lime butter.