Directions:
- Make chile lime butter:
- Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
- ****
- Prepare fish:
- If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). 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 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, 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.
- **NOTE : Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.53 Kcal (861 kJ) | ||
| Calories from fat | 184.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.5g | 32% | |
|---|---|---|---|
| Cholesterol | 55.18mg | 18% | |
| Sodium | 406.78mg | 17% | |
| Potassium | 97.8mg | 2% | |
| Total Carbs | 0.61g | 0% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 355.47 Kcal (1488 kJ) | ||
| Calories from fat | 319.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.45g | 32% | |
|---|---|---|---|
| Cholesterol | 95.43mg | 18% | |
| Sodium | 703.53mg | 17% | |
| Potassium | 169.15mg | 2% | |
| Total Carbs | 1.05g | 0% | |
| Sugars | 0.42g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 10.46g | 12% | |
| Vitamin C | 1.1mg | 1% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 0.7mg | 2% | |
| Calcium | 15mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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