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.