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Dill Fish With Lemon Butter Sauce

Barbecue.Master's picture
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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