Make extra Olive-Caper Butter. It is a wonderful alternative to garlic bread. Spoon butter into one or two small ramekins. Wrap them well and keep in the freezer up to 3 months.

• Rinse fillets and pat dry. Place on a plate and lightly coat with olive oil and season with pepper. Set aside.

• Combine butter, olives, capers, and garlic in a bowl. Stir to blend. Spoon into a ramekin and set aside.

• Prepare a hot fire in your grill.

• Place fillets over the hot fire and grill for about 4 to 5 minutes per side, turning once halfway through cooking time.

• Serve fillets with a dollop of Olive-Caper Butter.

The Rule of Thumb for Cooking Time for Fish

Timing is everything. The rule of thumb for cooking fish is 10 minutes per inch of thickness over high heat. If a fish fillet is ½ inch thick, it will grill, broil, pan sauté, fry, or bake in about 5 minutes total cooking time at a high temperature. If the temperature is medium heat, add a minute or two per inch of thickness.