This recipe was from Epicurious.com

The recipe actually pan-sears the fish and you put a dollop of the butter ontop of each filet (butter softened not melted). If you want the searing directions I will post them for you. I adapted the recipe to the following:

For Chile Lime Butter :
1/2 stick (1/4 c) unsalted butter, melted
1 T finely chopped shallot
1 t finely grated fresh lime zest
2 t fresh lime juice
1 t minced ffresh Thai or serrano chile (if you want it spicy hot get a large chile and include the seeds. If you want mild flavor, buy a small serrano pepper, remove seeds and mince to very small pieces)
1/2 teaspoon salt (I omit)

Mix all together.

I use an outdoor grilling pan lined with foil. Spray foil with a non-stick spray.
Place in single layer the Talapia or striped bass (skinless). I sprinkle underside of fish with pepper. Pour the sauce over fish and grill for 5-7 minutes or until fish is done. Any left over butter sauce may be used to top the fish when serving.

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