a little of each

From the St. Petersburg Times, June 2004

Ingredients

6 (6 oz) pieces skinless tilapia fillet

½ tsp salt

2 Tbl vegetable oil

For the Chili-Lime butter, stir together in a bowl:

½ stick unsalted butter, softened

1 Tbl finely chopped shallot

1 tsp finely grated fresh lime zest

1 tsp minced serrano chili

½ tsp salt

Directions

Heat one Tbl oil in a skillet over moderately high heat until just smoking, then sauté three pieces of fish, turning over once with a spatula until golden and just cooked through, four to fie minutes total, and transfer to a plate. Sauté remaining three pieces of fish with the remaining oil in the same manner. Serve with a dollop of chili lime butter.