Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----for the cilantro butter-----
     1/4  cup           unsalted butter -- - at room temperature
   3      tablespoons   chopped fresh cilantro
   1 1/2  tablespoons   fresh lime or lemon juice
   1      teaspoon      grated lime or lemon zest
     1/4  teaspoon      salt
   1      pinch         freshly ground pepper
                        -----for the fish-----
   2      pounds        red snapper fillets -- (skinless)
                        cut into 4 equal pieces -- - about 1" thick
                        vegetable oil
                        salt
                        freshly ground pepper

Preparation:

Combine the butter, cilantro, lemon or lime juice and zest, salt and pepper in a bowl and beat by hand with a wooden spoon. Shape into a rough log about 2 inches long and 1 inch in diameter, wrap in plastic wrap and chill until firm. Prepare a fire in the grill. Position the oiled rack 4-6 inches above the fire. Rub the fish lightly with oil and sprinkle to taste with salt and pepper. Arrange the fish on the grill. Cook, turning once, about 10 minutes; the fish is done when it turns from translucent to opaque throughout. Remove to a warmed platter or plates. Cut the cilantro butter into 4 equal slices and top each fillet with a slice.