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Grilled Fish with Herbed Butter
From Dorothy McNett's recipes at www.dorothymcnett.com. The herbed butter is dolloped on the top of the cooked fish, melting into it as you eat it! Choose a firm fish variety for grilling, sliced about 1/2-1 inch thick. The Red Pepper Variation is also wonderful, using a bit less butter than the true herbed butter.
1/3 cup unsalted butter
Soften butter 30 seconds on half power in microwave oven, do not melt. Blend in the herbs, garlic,salt, pepper, and lemon or lime juice. Set aside. Brush the fish with olive oil and sprinkle on paprika. On an outside grill or a stove-top grill pan, cook fish just until each side has browned slightly and the fish flakes easily, about 5 minutes total. (Will vary with thickness of fish.) Place on serving platter and dollop with the herbed butter.
Recipe created 1998-05-25.