Grilled Grouper with Lemon, Caper, Butter Sauce

2 grouper fillets
oil (preferably olive)
vinegar, dash of mild variety worcestershire, dash
1/2 lemon, juiced 
salt
Sauer's Pepper, Peppermill Grind

Sauce
1 1/2 lemons, juiced
1/2 c. capers
worcestershire, dash
1/2 lb. butter, sliced into 8 pieces
Sauer's pepper and salt to taste

Drizzle a little oil and vinegar over both sides of the fish to keep it from drying out while cooking. Splash a dash of worcestershire as well as the juice of 1/2 lemon over the fish.  Salt and pepper to taste. Grill over a hot fire about 5 minutes per side depending on the thickness of fish. Meanwhile, heat lemon juice, capers, and worcestershire, whisk and add a couple of slices of butter at a time. As butter melts, keep adding slices and whisking. Do not boil! Serve immediately over fish before the sauce breaks down. Delicious served over rice with parsley as garnish. Serves 4-6.