Snapper with Cilantro Butter

Directions

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 to 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.