Instructions: In a food processor, combine butter, lemon juice and olives, and puree until smooth. (If you dont have a food processor, finely chop solid ingredients and mix in by hand.)

Season fish with salt and pepper. Grill or broil to desired doneness (3 to 4 minutes per side for medium). Transfer to plates, and serve topped with a tablespoon of black olive butter.

Roll any remaining compound butter into a log shape with plastic wrap. Freeze for up to 3 months, cutting off coins of butter as needed.

This recipe yields 4 servings.

Comments: Drop a tablespoon of flavored butter onto a hot piece of grilled fish, and it melts and mingles with the fishs natural juices to make an instant sauce. Chefs call these butters compound butters, (see below for variations) and use them on meats, fishes, vegetables and even eggs.

o Maitre d Butter, is great with fish, chicken, veal and pork. Puree 2 sticks butter with 2 chopped shallots, 1 tablespoon chopped parsley and juice from 1/2 lemon.

o Lemon and Garlic Butter, is perfect for flounder, and delicate shellfish like scallops. Puree 2 sticks butter with 2 cloves chopped garlic, zest and juice of 1 lemon, and 1 tablespoon chopped chives.

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