Grilled Lake Superior Whitefish Maitre D'Hotel
|Margarine||1⁄4 Cup (4 tbs)|
|Ground pepper||1 Dash|
|Whitefish||2 Pound, boned and split|
|Chopped parsley||2 Tablespoon|
|Lemon juice||1 Teaspoon|
Brush broiler rack lightly with some of the melted margarine.
Stir salt and pepper into remaining margarine.
Brush inside of whitefish with some of the margarine mixture.
Place whitefish, skin sides up, on broiler rack.
Brush skin with small amount of margarine mixture.
Reserve remaining margarine mixture.
Broil whitefish 3 to 4 inches away from source of heat for about 10 minutes or until fish flakes easily with fork.
Place whitefish on serving platter.
Stir chopped parsley and lemon juice into remaining margarine mixture; pour over white- fish.
Garnish with parsley sprigs and lemon.