INGREDIENTS

INSTRUCTIONS

Start a medium-hot fire in the grill, or preheat the oven broiler.
Fifteen minutes before you're going to grill the fillets, put the
grill grate about 4 inches over the coals if it isn't already there.
Brush the top of the grate with vegetable oil just before grilling to
keep fish from sticking.  If your hands are sensitive to chiles, wear
thin gloves. Place the  chile on the counter and make a slit along the
length of one side to  open it up. Dump out the seeds; tear or cut out
the stem and discard  it. Trim away any pronounced ribs. Put the chile
in a bowl and cover  it by at least 1 inch of very hot water. Let the
chile soak until  it's pliable, about 15 minutes.  Pick enough cilantro
leaves from the bunch to measure 1/4 cup, lightly  packed. Wash and dry
them on paper towels. Refrigerate the rest for  another use.  Dry the
grouper fillets with paper towels, season them with salt and  pepper,
and rub them all over with the vegetable oil. Set aside.  Remove the
chile from the water and pat it dry with paper towels.  Discard the
soaking water. Cut or rip the chile into rough pieces and  put them in
the bowl of a food processor or blender, along with the  butter,
cayenne, lemon juice and cilantro leaves. Pulse the  ingredients,
scraping the processor often until the chile is in tiny  pieces and the
butter has turned a rusty orange color (there will be  just a small
amount). Season the butter with salt and a generous  amount of pepper.
Remove the butter from the processor and set it aside while you grill
the grouper. (Refrigerate the butter if the kitchen is hot, if the
butter has gotten very soft, or to hold it for up to 2 weeks. It also
freezes well.) The butter should be somewhat soft when served, so it
melts on the fish.  Place the grouper fillets, skin side up, on the
preheated grate over  the coals, or skin side down if using a broiler
pan. Grill or broil  for 6-7 minutes, until they've browned, then turn
them with a metal  spatula. (If broiling, don't turn them.) Grill the
second side for  another 3-4 minutes. Depending on the intensity of the
coals, the  grouper should be done at this point; check by slightly
separating  the flesh in the center of one fillet with a metal spatula.
The fish  should be white and opaque throughout.  Place grouper fillets
on plates, top each with a dollop of soft ancho  chile butter, and
serve right away.  Notes: COMMENTS: "The Grilled Grouper with Ancho
Chile Butter is my  favorite of the grouper recipes," says Revsin. "The
ancho chile  butter has a real earthiness that pairs with it well."
Ancho chiles  are dried chiles with an earthy flavor and moderate heat.
Before  drying, they're fresh chiles known as poblanos. They wrinkle
and turn  dark brown, almost black, when dried. This dish can be
grilled or  broiled in the oven. The total prep and cooking time is
about 35-40  minutes.  Reviewed by Ann Burger
<http://www.charleston.net> on May 6, 1998;  Edited by Hanneman;
converted by MC_Buster. PER SERVING 316 cals, 16g  fat.  Recipe by:
GREAT FISH, QUICK by Leslie Revsin  Posted to MC-Recipe Digest by
Kitpath <phannema@wizard.ucr.edu> on  May 06, 1998

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