2 1/4 pounds Striped Bass
2 tablespoons canola oil
salt and pepper, to taste
1/4 cup butter
1 tablespoon shallot, finely diced
1 tablespoon lime zest, fresh grated
3 teaspoons lime juice
1 tablespoon red chili pepper, finely diced
1 pinch salt
Place all of the ingredients for the chili-lime butter in a food processor. Pulse until all ingredients are incorporated. Place the chili-lime butter on parchment paper in one long thin line and then roll into a cylinder. Crimp the ends of the butter roll. Place in the freezer.
Prepare a grill at medium heat and oil the sea bass fillets. Season with salt and pepper. Grill for 4 to 5 minutes per side.
Remove from grill and immediately top with a coin of Chile-Lime Butter.
Serving Ideas: Serve with a cold beer and steamed rice.
Suggested Wine: Pinot Grigio