|Salmon fillet||3 1⁄2 Pound (Half Of A 5 To 7|
|Butter||1⁄4 Cup (4 tbs) (1/2 Cup)|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Cocktail baking powder biscuits||5 Dozen|
|Watercress/Curly endive (chicory)||2|
Place fish, skin side down, on a double thickness of foil.
Melt butter in a small pan; add lemon peel and juice.
To barbecue, place just enough coals in barbecue to cover an area the size of the salmon.
Ignite and when coals are hot, place fish on grill 5 to 6 inches directly above coals; brush fish with lemon butter.
Set pan of butter and a pan with biscuits on a cool area of barbecue.
Cover all with a hood or drape with foil.
Cook fish about 15 minutes or just until it changes from a bright pink to a paler hue and flakes easily when prodded with a fork in thickest portion.
During cooking, brush 3 or 4 times with lemon butter.
Move fish from direct heat to cooler area of barbecue and sprinkle with salt and pepper.
Let guests serve themselves by splitting a biscuit, spooning on a little lemon butter, pulling off a piece of fish with a fork, and putting it into the biscuit with a watercress sprig.