1 lb corvina fillets

olive oil

salt and pepper to taste

1 stick unsalted butter, softened

zest of 2 lemons

2 tablespoons minced fresh herbs (whatever you have on hand - basil, chives, tarragon, parsley, or a mix)

additional salt and pepper to taste

 

TO MAKE LEMON/HERB COMPOUND BUTTER

Combine the butter, lemon zest, and herbs. Mix well. Add salt and pepper to taste. (This can be done in a food processor.) Roll mixture into a log. Wrap in plastic wrap. (Can remain in the refrigerator for a week, or freeze for up to 3 months.)

 

FOR THE FISH

Preheat grill to medium. Brush both sides of fillets with olive oil and sprinkle with salt and pepper to taste.

 

Generously oil grill grates. Grill corvina about 3 minutes per side (4 minutes if the fillets are especially thick). Transfer to plate. Top with a few pats of compound butter.

 

Serves 2 to 3

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