6 tbsp. unsalted butter, softened
1 tbsp. finely chopped shallots
1 tbsp. finely chopped cilantro
1 tsp. finely chopped thyme
1⁄2 tsp. chili powder
1⁄2 tsp. paprika
4 10–12-oz. boneless redfish, snapper,
or sea bass filets, scales left on
1 tbsp. canola oil
Kosher salt and freshly ground black pepper,
12 thin lemon rounds
1. Build a medium-hot charcoal fire or heat a gas grill to medium.
2. Put butter, shallots, cilantro, thyme, chili powder, and paprika into a bowl. Using a hand mixer, whip mixture until fluffy. Brush scales of fish with oil. Flip filets; season flesh with salt and pepper and smear each with 1 tbsp. butter mixture. Top each filet with 3 lemon rounds.
3. Place fish, scale side down, on grill and cover. Cook, basting occasionally with remaining butter mixture, until scales are blackened and fish is cooked through, 12–15 minutes.
Pairing Note Bill Floyd, the owner of the Houston restaurant Reef, recommends a light-bodied cabernet—specifically, Becker Vineyards Iconoclast Cabernet Sauvignon 2006 ($11), from the Texas Hill Country—for this robustly flavored fish. It's bold enough to stand up to the spices but nuanced enough not to overpower the dish.