Dill Fish With Lemon Butter Sauce
|Boneless white fish fillets||4 (Perch Or Whiting)|
|Lemon pepper||6 Teaspoon|
|Chopped dill||2 Tablespoon|
|For lemon butter sauce|
|Lemon juice||2 Tablespoon|
|Cream||1⁄2 Cup (8 tbs)|
|Butter||40 Gram, chopped|
|Chopped chives||2 Tablespoon|
RINSE FISH under cold water.
1.Sprinkle pepper all over fillets and place in shallow non-metal dish.
Combine dill and lemon juice.
Pour over fish, cover and refrigerate several hours.
Prepare and heat barbecue 1 hour before cooking.
2.Cook fish on hot lightly greased barbecue flatplate for 2-3 minutes each side or until flesh flakes back easily with a fork.
Serve with Lemon Butter Sauce, barbecued citrus slices and a green salad, if desired.
3.To make Lemon Butter Sauce: Simmer lemon juice in a small pan until reduced by half.
Add cream; stir until mixed through.
Whisk in butter a little at a time until all the butter has melted; stir in chives.