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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: First make the butter. Using an electric beater, if available, and a warm
bowl, beat the butter for a couple of minutes to make it fluffy. Gradually
add the chives, lime juice, lime rind, ginger, and thyme. Season with
salt and pepper and mix well. Form the butter into a ball, wrap it in
aluminum foil, and refrigerate. Use the freezer compartment if you are
making the butter within 2 hours of serving the fish, so that the butter
is not too soft. Pat the fish steaks dry with paper towels. Season them
with salt and pepper and wrap them in buttered foil. Broil over hot coals
or under high heat for 5 to 7 minutes on each side, depending on the
thickness of the fish. Test for doneness by opening the foil and seeing if
the fish flakes when prodded with a fork. Arrange the fish on individual
serving plates. Cut the butter in neat, even slices and place them on the
fish steaks. Garnish with parsley and serve.
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