Directions

1. 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.
2. 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.
3. Transfer the cooked fish to a plate and top with the chili lime butter. Serve immediately with seasonal vegetables, rice, and lime wedges.