Dill Fish with Lemon Sauce
By rossboys
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Ingredients
- Lemon Sauce:
- 4 boneless white fish fillets
- 2 Tbsp lemon pepper
- 1 to 2 Tbsp chopped fresh dill
- 1/3 cup lemon juice
- 2 Tbsp lemon juice
- 1/2 cup whipping cream
- 3 Tbsp butter, chopped
- 2 Tbsp chopped fresh chives
Details
Servings 4
Preparation
Step 1
Rinse the fish under cold water.
Sprinkle pepper all over fillets and place in a shallow non-metal dish. Combine dill and lemon juice. Pour over the fish, cover and refrigerate several hours.
Cook the fish on a hot lightly greased barbecue griddle for 2 to 3 min each side or until the flesh flakes back easily with a fork. Serve with lemon sauce, barbecued citrus slices and a green salad.
Lemon Sauce:
Simmer the lemon juice in a small pan until reduced by half. Add cream and stir until mixed through. Whisk in the butter a little at a time until all the butter has melted; stir in the chives.
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