2 tablespoons butter, melted 2 chile peppers, seeded and minced 2 garlic cloves, 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 red hot sauce 32 ounces sea bass fillets 1/2 cup all-purpose flour 2 tablespoons peanut oil 1 tablespoon fresh chives, minced 1 lime, quartered 

In a sauce pan, add the melted butter, chili peppers, and garlic and sauté for 2 minutes. Stir in the coconut milk, peanut butter, soy sauce, lime juice, sesame oil, honey, and habañero sauce and bring to a simmer. Remove from heat and set aside. To prepare the fish, dredge both sides of the fish in the flour. Add the oil to a large skillet and heat until the oil sizzles. Gently place the fish in the pan (flesh side down) and fry over medium heat for 5 to 7 minutes, until the flesh is golden brown. Flip the fish and continue cooking until the fish is cooked in the center. Transfer the fish to warm plates and spoon the peanut sauce over the fish. Sprinkle the chives over the fish, garnish with the lime, and serve immediately.Serves 4.