Snip about 2 tablespoons fresh chives into a small mixing bowl and combine with the horseradish cream and all but 15g of the butter.
Shape the butter into a sausage, wrap in foil and chill in the freezer.
Wipe the jewfish cutlets with paper towels and season on both sides with salt and pepper. Heat the remaining butter and the oil in a pan. Cook the fish over high heat for about 4–6 minutes, until it flakes easily.
Cut the butter into rounds, then transfer the cooked fish to four serving plates and place a round of butter on each.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E.
If you prefer, you can substitute snapper cutlets or fillets, or kingfish cutlets, for the jewfish.