Dill Fish with Lemon Sauce

By rossboys

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

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.