Instructions: For the Maitre d Hotel Butter: Mix butter with the other ingredients and in wax or parchment paper, form a cylinder approximately 1 to 2 inches in diameter. Refrigerate until the butter is hard. To use, slice the butter into 1/2" rounds and place over the fish.

Select one fish filet per person. Form a foil boat about the size of the filet with enough room on the sides so the foil will almost cover the fish. Place a couple of small pieces of plain butter on the bottom, then place the fish in the boat. Loosely cover the fish and cook over a hot fire for approximately 5 minutes.

Open the foil and place two pieces of the Maitre d Hotel butter on top. Cook for 3 more minutes until the butter has partially melted, covering the fish. Garnish with a wedge of lemon and serve.

This recipe yields 4 servings.

Bonus Tip: This sauce is great to put over a steak. Just place the butter on top before serving and let the heat of the steak melt it.

Comments: Chilean Sea Bass has become the second most popular fish behind Salmon. Like Salmon, it has become one of the major products of aquaculture, particularly in South America. The meat is firm, white and very tasty, and its perfect for the grilling process. The foil boats help prevent sticking or breaking apart on the grill.

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