Snapper with Cilantro Butter

Cilantro Butter:
1/4 cup unsalted butter, room temperature
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lemon or lime juice
1 tablespoon grated lime or lemon zest
1/4 teaspoon salt
1 pinch fresh ground pepper

Fish:
2 pounds skinless red snapper fillets
(1" thick) , cut in 4 pieces

Combine the butter, cilantro, lemon or lime juice and zest, salt and pepper in a bowl and beat by hand with a wooden spoon. Shape into a rough log about 2 inches long and 1 inch in diameter, wrap in plastic wrap and chill until firm. Prepare a fire in the grill.

Position the oiled rack 4-6 inches above the fire. Rub the fish lightly with oil and sprinkle to taste with salt and pepper.

Arrange the fish on the grill. Cook, turning once, about 10 minutes; the fish is done when it turns from translucent to opaque throughout.

Remove to a warmed platter or plates.

Cut the cilantro butter into 4 equal slices and top each fillet with a slice.

Whole Foods Market