1 lb. skinned opah, cut into 2 fillets
Olive oil (for fish)
Salt and pepper to taste
Vegetable or canola oil for the grill
Herb-Citrus Compound Butter (The Chopping Block)
Lemon juice

Light grill. Brush fish with olive oil, and season both sides generously with salt and pepper.

Make sure the grates are clean, then using paper towels, generously oil the grates with the canola oil. Grill fish for about 3 minutes (until the fish easily releases from the grill), turn and grill for another 3 minutes or so (depending on thickness).

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Spoon the compound butter over fish. Add a squeeze lemon juice and serve.

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