PAN FRIED TILAPIA WITH CHILE LIME BUTTER Serves 4-6. For the butter: 1/2 stick butter, softened 2 tbs finely chopped shallot, from one medium shallot 1 tsp lime zest, from one lime 2 tsp lime juice, from above lime 2 tsp minced fresh serrano or red thai chile. 1/2 tsp salt For fish 4-6 tilapia fillets, 5-6 oz each salt vegetable oil for frying, 1/2 tbs per fillet Stir the ingredients for the butter together and let sit at room temperature. Can be made anf refridgerated ahead of time, return to room temperature before using. Pat fillets dry and season with salt. Heat oil over meduim-high heat until smoking. Saute fillets 2 at a time until golden and just cooked through, turning once with a spatula. Serve each fillet with a dollop of the butter.