tilapia with chili lime butter

Compound butters are a simple way to add flavor to fish, chicken, or meat. Make double the amount needed for this recipe and save the rest in the fridge for next week.

serves 2

2 tilapia filets
3 tbsp unsalted butter, at room temperature
1 tsp lime zest
2 tbsp fresh lime juice
2 large pinches chili powder
olive oil

Mix butter, lime zest, lime juice, and chili powder in a small bowl. Spoon into a small bowl and refrigerate for at least an hour. Heat oil in a large sautee pan over medium-high heat. Add tilapia and cook for 2 minutes on each side. Remove pan from heat and top each piece with a heaping tablespoon of compound butter. Serve once melted.