Yield: 4 Servings
- 3 dried guajillo or 2 ancho chiles, stemmed and seeded
- 2 large or 4 small skinned lingcod or rock cod fillets, (about 1½ pounds total)
- About 1 tablespoon extra-virgin olive oil
- About 1 teaspoon kosher salt
- ½ cup salted butter, softened
- 1 large garlic clove, minced
- 1 tablespoon finely chopped cilantro
- Lemon wedges
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.
While chiles soak, heat a grill to medium (350º to 400º). 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 inches apart on foil. Rub fish all over with oil, season with salt and pepper, and set on foil cheers.
Beat butter with a mixer until pale and fluffy. Add chiles, garlic, and cilantro.
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.)
Transfer fish to a platter. Immediately spoon about 1 tablespoon chile butter onto each small fillet or 2 tablespoons onto large ones. Season with a squeeze of lemon juice.
Both of these chiles are mild and fruity, but anchos are slightly hotter. If using guajillos and want sauce spicier, leave the seeds in one of the chiles.
Per serving: 410 calories; 253 calories form fat; 32g protein; 29g fat, 1.5g saturated fat; 80g carbohydrates, 2.8g fiber; 641mg sodium; 134mg cholesterol.