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.