Preparation:
* about 6-8 ounces each
Place softened butter in mixing bowl and beat until fluffy. Blend in the cilantro, chili, garlic, and ginger. Spoon dollops of butter mixture onto waxed paper and refrigerate ahead of time for readied individual servings. Refrigerate.
Place fish on rack 3 inches from mesquite coals. Grill fish about 4 to 5 minutes on each side. Place dollops of spiced butter on the finished fillet, or warm the spiced butter and spoon over the cooked steaks.
Source: Mesquite Cookery by John 'Boog' Powe |
