Combine all ingredients for the citrus butter in a
small bowl and mix with your fingertips, ensuring that
the fruit and seasonings are incorporated into the
butter. Set aside.
For the fish, melt butter with olive oil in a large
skillet over medium-high heat. Rub fish fillets on both
sides with half of the citrus butter and place in the
hot skillet. Cook fillets for 4 minutes, then flip once
and cook an additional 2 to 3 minutes, or until opaque
and slightly browned.
Melt remaining half of the citrus butter in the
microwave or on the stovetop and drizzle on top of the
cooked fish before serving. Garnish with additional
mint, if desired.
Note: To de-seed kumquats, slice the fruit into
rounds with a sharp paring knife. Using the tip of the
knife, gently pluck the tiny seeds from the
slices.
