- 5 minutes
- 15 minutes
- In a small bowl combine the softened butter with lime zest and chili powder. Stir to combine and set in the fridge to chill back up.
- Heat the butter and oil in a large skillet over medium heat. Season the fish with salt and pepper. Cook about 5-6 minutes on each side. Use a spatula to flip the filets. Cook until golden brown and the fish is cooked through.
- Transfer the cooked fish to a plate and top with the chili lime butter. Serve immediately with seasonal vegetables, rice, and lime wedges.