Cod with Roasted Chile Butter

Any hard, tender fish cooked in this way is very tasty. Tender fillet cooked on the grill in foil, protects it from sticking to the grill. As for pairing it with wine, try it with something crunchy but fruity, like a Sauvignon Blanc.
Saute the chili in a dry skillet over medium-high heat until fragrant. Place in a small bowl, cover with warm water and let stand for 10 minutes. Drain and coarsely chop.While the chili is soaking, preheat the grill to medium heat (350 ° to 400 °). Tear off two or four pieces of aluminum foil, each slightly larger than the fillet that will rest on it. Use a toothpick to make holes in the foil 2 inches apart. Rub the fish on all sides with oil, season with salt and pepper and place on sheets of foil.Beat the butter with a mixer until smooth. Add the chili, garlic and cilantro.Cook the fish in foil (cover on a gas grill) until it is firm and elastic when poked, 8 to 10 minutes. (Or cut to check; the fish should be completely opaque).Transfer the fish to a platter. Immediately spoon in about 1 tablespoon. Brush each small fillet with chili oil or 2 tablespoons. Place on large slices. Season with squeezed lemon juice.* Both of these chilies are soft and fruity, but the anchovies are a bit sharper. If you're using guajillos and want your sauce to be a little spicier, leave the seeds in one of the chili peppers.