Grilled Mahimahi with Preserved Lemon Butter

• 1/2 cup unsalted butter, softened
• 2 teaspoons minced rind of preserved lemons (page 192), pulp discarded
• 1 tablespoon minced scallion greens
• 1 teaspoon freshly squeezed lemon juice
• Pinch of kosher salt
• 6 (5-ounce) skinless mahimahi fillets
• Freshly ground white pepper
• 3 tablespoons extra-virgin olive oil
• Field Pea and Corn Salad (page 64)

1. For the preserved lemon butter: Combine all the ingredients in a small bowl and mix with the back of a spoon until smooth.
2. Prepare a hot charcoal fire or preheat a gas grill to high.
3. Season the fish on both sides with salt and white pepper.
4. Brush on both sides with the olive oil and place on the grill, skinned side up.
5. Cook for about 2 minutes, then rotate the fillets 90 degrees with tongs and cook for 2 minutes longer.
6. Turn the fish skinned side down and cook for 2 minutes, then rotate 90 degrees and cook until the fish just flakes, about 2 minutes longer.
7. To serve, divide the salad among 6 dinner plates.
8. Top with the fish.
9. Immediately slather some of the preserved lemon butter on the hot fish, dividing it evenly.
10. The butter will melt on contact.
11. Serve immediately.
12. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied, silky white wine.

unsalted butter, lemons, scallion greens, freshly squeezed lemon juice, kosher salt, freshly ground white pepper, extravirgin olive oil, pea

Taken from www.epicurious.com/recipes/food/views/grilled-mahimahi-with-preserved-lemon-butter-388214 (may not work)