Grilled Red Fish with Greek Butter
4 Fillets of Red Fish
6 tablespoons unsalted butter, softened
2 tablespoons crumbled feta cheese
1 tablespoon minced, pitted kalamata olives
1/2 teaspoon grated lemon peel
1/2 teaspoon dried oregano
1 clove garlic, pressed
2 tablespoons olive oil
Combine the first six ingredients in a bowl; mix well with a fork. Turn out onto plastic wrap; shape into a 4 1/2 inch log. Wrap seasoned butter in plastic wrap and refrigerate several hours.
Remove seasoned butter from refrigerator and let stand at room temperature while grilling fish. Brush fish with olive oil. Grill, covered, 4 to 6 inches above white-hot coals for 10 minutes per inch of thickness, turning once.
Transfer to serving plate and place pat of seasoned butter on top of each fillet and let melt.