Cod With Roasted Chile Butter

1. 1

   Toast chiles in a dry frying pan over medium heat until fragrant. Put in a small bowl, cover with warm water, and soak 10 minutes. Drain and coarsely chop.

2. 2

   While chiles soak, heat a grill to medium (350u00b0 to 400u00b0). Tear two or four pieces of aluminum foil, each slightly larger than the fillet that will sit on it. Using a toothpick, poke holes 2 in. apart on foil. Rub fish all over with oil, season with salt and pepper, and set on foil sheets.

3. 3

   Beat butter with a mixer until pale and fluffy. Add chiles, garlic, and cilantro.

4. 4

   Grill fish on foil (close lid on gas grill) until firm and bouncy when poked, 8 to 10 minutes. (Or, cut to check; fish should be just opaque throughout.)

5. 5

   Transfer fish to a platter. Immediately spoon about 1 tbsp. chile butter onto each small fillet or 2 tbsp. onto large ones. Season with a squeeze of lemon juice.

6. 6

   *Both of these chiles are mild and fruity, but anchos are slightly hotter. If you're using guajillos and want your sauce to be a bit spicier, leave the seeds in one of the chiles.

No additional tips available.