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Spicy peanut sauce coats tender pan-seared sea bass.

Sea Bass with Peanut Sauce

2 tablespoons butter
2 serrano chiles, seeded and minced (see note)
2 cloves garlic, minced
1/2 cup coconut milk
2 tablespoons peanut butter, unsalted, creamy
2 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon Asian chili sauce
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (6-ounce) sea bass fillets
2 tablespoons peanut oil
1 tablespoon chopped fresh chives
1 lime, quartered

1. Heat a medium saucepan over medium heat. Add butter; when melted, sauté serranos and garlic until fragrant, about 2 minutes. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, honey and chile sauce. Bring to a boil, reduce heat and simmer for 3 minutes. Set aside and hold warm.
2. Combine flour, salt and pepper in a shallow pan. Dredge fish in flour until evenly coated.
3. Heat peanut oil in a large skillet over medium-high heat. When hot, but not smoking, place fish in pan (fish should sizzle on contact), flesh-side down. Sauté for 4 minutes, or until golden brown. Turn fish over and finish cooking on other side, about 3 more minutes.
4. Transfer fish to warm plates and spoon warm peanut sauce over fish. Sprinkle with chives and garnish with lime. Serve immediately.

Makes 4 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.