From Gourmet July 2003. Source: Epicurious.com, which rates it 3.5 out of 4 forks.
For the Chili Lime Butter
For the fish
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
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 spatul class='bullets'a, 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.
Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.