Spicy Butter-Steamed Bass

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Four 7-ounce sea bass or red snapper fillets with skin

One 1 1/2-inch piece of fresh ginger, peeled and cut into very thin matchsticks

1 serrano chile, thinly sliced

1 small garlic clove, minced

Finely grated zest and juice of 1 lime

Salt and freshly ground pepper

4 tablespoons unsalted butter, cut into small pieces

Chopped cilantro leaves and sliced scallion, for garnish

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