Make the compound butter by mashing together butter, sun-dried tomatoes, basil, and shallot until evenly distributed. Form into a log using parchment paper and refrigerate for at least 30 minutes. (This butter can be made up to three days ahead and improves with time.)
Remove fish from refrigeration 20 minutes before cooking. Whisk together olive oil, vinegar, and oregano in a shallow dish.
Brush the marinade over both sides of fish fillets and let stand 15 minutes at room temperature.
Heat your grill or grill pan to medium-high heat. Season fish generously with salt and pepper just before cooking.
Grill fish 3-4 minutes per side for 2cm thick fillets, until just opaque throughout and flakes easily with a fork. (Fish continues cooking from residual heat, so err on the side of slight underdone.)
Transfer to serving plates and immediately top each fillet with a thick slice of the chilled compound butter. Serve while the butter melts.
Save this recipe to your collection
Sign up free
Comments