Seared Talapia with Chile-Lime Butter

Serves 4

For the butter:
Soften 1/2 stick unsalted butter
1 Tbs finely chopped shallot
1 tsp grated lime zest
2 tsp lime juice
1 tsp minced serrano or jalapeno pepper
   (remove seeds and white membrane)
Pinch of salt (to taste)
 Stir together all ingredients, and refrigerate to keep firm.

Fish:
4 Talapia Fillets
2 Tbs canola or veggie oil

Salt and pepper fillets to taste.
Sear fish in medium-hot non-stick pan. About 2-3 minutes on each side 
 until white and juicy in center. Do not overcook.
Turn carefully once with wide spatula to avoid breaking up.
Serve fillets with dollop of lime-butter on top.

Goes well with steamed rice and green beans with almonds.