1 tsp jalapeno or serrano chili peppers, finely minced
2 tsp garlic, finely minced
1 tsp ginger, finely minced or ginger powder
Place softened butter in mixing bowl and beat till 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 10cm 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.
