Fish Fillets With Dill Sauce
|Mackerel/Halibut / sablefish / grouper / salmon / catfish fillets||3⁄4 Pound|
|Vegetable oil||1 Tablespoon|
|Chopped fresh dill/1/2 teaspoon dried dill weed||1 Teaspoon|
|Hot pepper sauce||2 Dash|
Measure fish at its thickest part to determine cooking time.
In small bowl, combine oil, dill and hot pepper sauce; brush fish fillets with dill mixture.
Tear off piece of heavy-duty foil large enough to hold fish; puncture foil in several places.
Place fillets on perforated foil.
Grill fillets on foil, on covered grill, over medium-hot briquets about 10 minutes per inch of thickness or until fish flakes easily when tested with fork, basting often with dill mixture