For Chile Lime Butter
½ stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or Serrano chile, including seeds
½ teaspoon salt

For fish:
4 (5-6 ounce) pieces skinless tilapia fillets
½ teaspoon salt
2 tablespoons vegetable oil

Make Chile Lime Butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.

Prepare Fish:
Pat fish dry and sprinkle with salt.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately
high heat until just smoking, then sauté 2 pieces of fish, turning
over once with a spatula,
until golden and just cooked through, 4 to 5 minutes total, and
transfer to a plate.
Sauté remaining fish in remaining tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.
 
Serve and enjoy!