April 8th, 2012
In a bowl, stir together chili-lime butter ingredients.
Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch non-stick skillet over moderately high heat until just smoking. Sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes. Transfer to a plate.
Repeat with remaining fish and oil.
Serve each piece of fish with a dollop of chili-lime butter.