Prepare herb-butter by mixing all ingredients (except the kingfish) together until well blended, or blend in a food processor, using a metal chopping blade.

Shape butter into log & wrap in plastic. Chill. This can be prepared up to 3 days in advance & stored in the refrigerator (or frozen for up to 2 months).

If using frozen fish, cover & allow to thaw at room temperature for 30 minutes, or preferably, leave overnight in the refrigerator.

To cook fish, lightly oil grill-rack or large non-stick frying pan & pre-heat over medium heat. Cook steaks for 5 minutes.

Turn fish & place thin slice of herb butter on top of each steak. Continue cooking approximately 3-4 minutes longer or until fish is cooked through & butter is melted to cover steaks. Do not over-cook, or fish will be dry.

Serve with lemon wedges & green salad.