Mix the butter, salt, the zest and juice of the lime together with an immersion blender to make the compound butter.
Next, preheat your grill to 350 degrees for
medium direct heat. Once the grill is heated up, layer the lemon slices
in a bed large enough for your 4 filets (this will fill most of the
surface area of a kettle grill). Slather the filets generously with the
compound butter and place the filets over the lemon slices on the grill.
Grill with the lid closed (vents open) for 16-18 minutes or until thermometer reads 145 degrees.
Recipe courtesy of Grill Girl