Jewfish Steaks with Dill Butter
|Freshly squeezed lemon juice||3 Tablespoon|
|Chili paste||1 Teaspoon (Sambal Oelek)|
|White wine||3 Tablespoon|
|Freshly squeezed lime juice||2 Tablespoon|
|Butter||2 Ounce, melted and boiling (60 Ounce)|
|Chopped dill||1 Tablespoon|
1. Brush jewfish with combined lemon juice, chili paste, wine and oil and cook under a moderately preheated grill for 5 minutes each side or until cooked through.
2. Blend egg yolks with lime juice in a food processor or blender for 1 minute. While the motor is running, add the bubbling butter (it is important that the butter is boiling while pouring into egg yolk mixture) and process for a further 1 minute. Stir in dill and serve over jewfish.