Cod With Roasted Chile Butter

• 3 dried guajillo* or 2 ancho chiles, stemmed and seeded
• 2 large or 4 small skinned lingcod or rock cod fillets (about 1 1/2 lbs. total)
• About 1 tablespoon extra-virgin olive oil
• About 1 teaspoon kosher salt
• Pepper
• 1/2 cup salted butter, softened
• 1 large garlic clove, minced
• 1 tablespoon finely chopped cilantro
• Lemon wedges

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. While chiles soak, heat a grill to medium (350u0b0 to 400u0b0). 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. Beat butter with a mixer until pale and fluffy. Add chiles, garlic, and cilantro.
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. 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. *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.

guajillo, lingcod, extravirgin olive oil, kosher salt, pepper, butter, garlic, cilantro, lemon wedges

Taken from www.myrecipes.com/recipe/cod-roasted-chile-butter (may not work)