Preheat a barbecue or grill pan to medium heat.

Place the butter in a bowl with the chilli, coriander, lime zest, and salt, and mix to combine.

Using a large, sharp knife, cut the fish through the gut and right down along the backbone without cutting right through, then carefully open it out flat. Spread half of the butter mixture all over the inside flesh.

Place the fish skin-side down on your preheated barbecue or grill pan and cook, uncovered until the butter starts to melt and the flesh starts to turn white about 2cm/¾ inch in from the sides at the widest part (about 10 minutes).

At this point, cover with the lid of the barbecue and cook for a further 6–10 minutes. To check if the fish is cooked, use a fork to check that the fish flakes at the thickest part of the fillet.

Slide the fish onto a platter. Leave to stand for 5 minutes before serving. Lift out the bones and discard. Heat the remaining butter mixture and drizzle this over the fish.

Squeeze over the lime juice. Serve immediately. We love this accompanied by wedges of lemon or lime, some fresh bread or potatoes and a green salad.

When choosing your fish, make sure you choose a sustainable species that has not been overfished. Ask your supplier where it was caught, and how. Trevally, butterfish and kahawai are usually best choices.

Keep the fish head to make fish stock. To make fish stock, sauté the fish head and bones along with a chopped onion, carrot and celery stick in 2 tablespoons olive oil in a large pot until lightly browned. Add 6 cups water and bring to the boil, then reduce to a simmer and cook for about 1 hour. Cool and strain.