Hard to go wrong with a compound butter like the one in DD's lifted recipe (I guess the article calls for melted butter, I think it was likely applied as a solid butter, melted then basted back over the fish).

Compound butters are cool because they are totally open ended, easy to make and easier to use. I like to use various wine/spirit/vinegar reductions in mine as a way to carry strong flavor (and color) in a low volume while not loosening the consistency of the butter. At work we do a Lobster stock reduction that is the [Bleeeeep!], especially when worked into a compound butter.

They can be used on anything and stored in the freezer for long periods of time if rolled out and wrapped properly.