Grilled Halibut With Arugula Raspberry Butter

4 halibut steaks or fillet pieces, 1/2 to 2 lbs total
vgetable oil,for fish and grill

Arugula Raspberry Butter:

1/4 cup unsalted butter,softened
3 tablespoons lightly crushed raspberries
2 tablespoons chopped arugula
slt to taste
feshly-ground white pepper to taste

To prepare the flavored butter, cream the softened butter in a medium bowl
with a fork, then add the crushed raspberries, arugula, salt and pepper.
Continue mixing with the fork until thoroughly blended. Spoon the butter
onto a sheet of waxed paper or foil and form into a tight cylinder,
twisting the ends snugly. Refrigerate until needed; the butter can also be
frozen.
Preheat the grill to high, or heat coals until they glow red, with white
ash around the edges. Lightly brush the halibut with oil and sprinkle with
salt and pepper. Rub a lightly oiled towel or cloth over the grill, add
the halibut and cook until lightly browned, 3 to 4 minutes. Turn the
halibut and continue cooking until opaque through (cut to test), 3 to 4
minutes longer.
Unwrap the chilled butter and cut across into 1/3-inch slices. Top each
halibut piece with a slice of arugula raspberry butter and serve.
Remaining butter can be frozen and saved for another use. Serves 4.

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