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A Dill Butter Grill Fish
1 1/2 lb. fish Fillets (Amberjack, Orange Roughy, Perch, etc.)
1/2 cup butter
1 Tbsp. chopped parsley
1 tsp. dill flakes
2 Tbsp. lemon juice
2 tsp. salt
Pepper to taste
Cut Fillets into serving size portions. Cover grill with aluminum foil. Place Fillets on the foil over moderate heat coals.
Combine the rest of the ingredients and baste fish with the resulting sauce. Cook about 4 inches from heat for 8-10 minutes. Turn and baste again, cooking for an additional 5-7 minutes or until fish flakes with fork.
Note: For indoor use - same directions can be applied using broiler. Extend cooking time 5-7 minutes per side, 4 inches from heat.