Ingredients: 1 1/2 lb. fish fillets (amber jack, orange roughy, perch, etc.) 1/2 c. butter 1 tbsp. chopped parsley 1 tsp. dill flakes 2 tbsp. lemon juice 2 tsp. salt Pepper to taste
Directions:Cut fillets into serving size portions. Cover grill with aluminum foil. Place fillets on the foil over moderate heat coals. Combine the rest of the ingredients and baste fish with the resulting sauce. Cook about 4 inches from heat for 8-10 minutes. Turn and baste again, cooking for an additional 5-7 minutes or until fish flakes with fork. |