Lime Butter Fish

Ingredients:
1 1/2# tilapia (orange roughy or flounder) fillets (thawed if need be)
3/4 t. kosher salt, divided
1/2 t. pepper, divided
5 T. unsalted butter, divided
1 lime (for zest and juice, rinsed)
1 shallot (rinsed)

Steps:

1.Preheat large saute' pan on medium-high 2-3 minutes. Season both sides of fish with 1/2 t. of the salt and 1/4 t. of the pepper.

2.Place 1 T of the butter into pan; swirl to coat. Add fish; cook 3-4 minutes on each side. (or flesh is opaque and separates easily with a fork). Cook time may vary depending on the thickness of the fish.

3. Meanwhile, cut remaining 4 T. of the butter into small pieces; place in small bowl to soften. Grate Lime for zest (1T. ). Add to butter. Remove ends and peel from shallot; chop shallot finely and add to butter.

4.Stir remaining 1/4 t. each of the salt and pepper into softened butter mixture until well blended; chill until ready to serve.

5.Squeeze juice of lime over fish; remove fish from pan. Top fish with lime butter mixture and serve.

6. Paula's suggestions: I work with butter before I start cooking the meat. I have also just added lime zest and garlic powder to the butter and it is yummy. Ideally, you only need a teaspoon of butter per person as it is gracious plenty. We just add individually at the table. :)