Grilled halibut with lime-chipotle butter

Chipotle peppers are dried, smoked jalapeño peppers. They impart both a pleasant smokiness to foods and a fair amount of spiciness or heat. Until recently, dried chipotles could only be found in specialty-food stores and usually in their whole form. A ground, dried form is now widely available in jars in the spice section of your supermarket. Leaving the skin on the fish fillets helps hold the fish together while grilling. Because the lime-chipotle butter works with any number of foods—corn on the cob, chicken breasts or thighs, and filet mignon to name a few—it is great to have on hand. Simply make up a quadruple batch, divide it in fourths, wrap in plastic wrap, and freeze for up to three months.