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.