Cod with Chile Lime Butter

Randal will very rarely eat fish that is not deep fried and served with tarter sauce, so I knew I had to make this cod with the chile butter at home when he tasted a version of this at a grocery store and loved it. 

We both enjoyed this entire meal, the fish with the chile lime butter and the succotash which was also a new dish for me, but one that we will be making again!

4 cod filets
salt and pepper
2 tbsp olive oil

Chile lime butter:

1/4 cup unsalted butter, softened
1 tbsp shallot, finely chopped
1 tsp lime juice
1 tsp lime zest
1 tsp serrano chile, minced
1/2 tsp salt

To make the chile butter,  stir together the butter, shallot, chile, lime juice and zest and salt.  Place the butter mixture on cling film and roll into a log.  Refrigerate until ready to use.

Pat dry the cod, season with salt and pepper.  Heat the oil in a large pan, add the fish and cook for 2 or 3 minutes per side until golden.  Finish cooking the fish in a 375 degree oven for 6-8 minutes.  Serve with the chile lime butter.