Ingredients:

  • 4 Tbsp Unsalted Butter, softened
  • 1 Tbsp Fresh Dill, chopped
  • 1 Tbsp Fresh Parsley, chopped
  • 1 tsp Capers, drained and chopped (optional)
  • Zest of 1 whole Lemon
  • 1 clove Garlic, minced finely
  • Pinch Sea Salt
  • Pinch Black Pepper, freshly ground
  • 4 fillets White Fish (e.g., Cod, Halibut, Haddock), 6 oz each
  • 2 Tbsp Extra Virgin Olive Oil, for brushing the fish
  • 1 tsp Flaky Sea Salt, for seasoning
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp fresh Lemon juice, for finishing

Instructions:

  1. Prepare the Compound Butter: In a small bowl, combine the softened butter, dill, parsley, capers, lemon zest, garlic, salt, and pepper. Mix thoroughly until well combined.
  2. Chill the Butter: Transfer the butter mixture onto parchment paper or cling film. Roll it into a tight cylinder and place in the freezer for 10 minutes or the refrigerator for 20 minutes to firm up.
  3. Prepare the Fish: Gently pat the fish fillets bone-dry using paper towels. Brush both sides of the fillets lightly with olive oil.
  4. Season the Fish: Season the fillets liberally with flaky sea salt and black pepper.
  5. Preheat the Grill: Heat the grill to medium-high to high heat (around 450°F / 230°C). Allow it to heat thoroughly for 10–15 minutes.
  6. Clean and Oil the Grates: Vigorously clean the hot grates. Immediately after cleaning, use tongs to rub a tightly folded paper towel dipped in high-heat oil (like canola or grapeseed) over the hot grates.
  7. Place the Fish: Place the fillets onto the grill. If using skin-on fish, place them skin-side down first. Do not move the fish immediately.
  8. Sear Undisturbed: Allow the fish to sear completely without turning. The fish will naturally release from the grates when a crust has formed (typically 3–4 minutes). If it sticks, leave it for another minute.
  9. Flip and Finish: Use a thin, flexible fish spatula to carefully flip the fish. Continue grilling for another 3–5 minutes, until the internal temperature reaches 145°F (63°C).
  10. Rest and Serve: Carefully remove the fish from the grill and place it on a warm platter. Squeeze a few drops of fresh lemon juice over the fish.
  11. Serving: Slice 1–2 medallions of the chilled Lemon-Herb Compound Butter and place them immediately atop each hot fillet. Serve straight away.