I'm cooking this fish tonight for the first time (on sale at my local
foodmarket) - the recipe I'm working with (lime butter - below) calls for
fresh thai or serrano chile - don't have that although I do have red pepper
flakes, tai curry, cayenne pepper. Would any of those be a decent
substitute?

For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including
seeds
1/2 teaspoon salt



Thanks,

Elaine