Top hot fish steaks with a pat of cold, flavored butter for a burst of rich flavor.

1. Mix equal amounts of pesto and butter.  Refrigerate.

2. Stir 2 tbsp. of finely chopped fresh dill and 1 tsp. finely grated lemon peel into 1/4 cup room temperature butter.  Refrigerate.

3. Sauté 2 crushed garlic cloves in 1/4 cup butter for 5 min.  Stir in 1 tsp. dried tarragon and 1/4 tsp. white pepper.  Refrigerate.