Grilled Fish with Herbed Butter Recipe

From Dorothy McNett's Recipe Book.

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Grilled Fish with Herbed Butter

From Dorothy McNett's recipes at 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
2 tablespoons snipped fresh herbs, such as basil, parsley, oregano, thyme
1 clove garlic, minced
1/4 teaspoon fine sea salt
pepper to taste
1 teaspoon lemon or lime juice

fresh fillets or steak of halibut, salmon, sea bass...
olive oil for brushing
sweet Hungarian paprika

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.

Red Pepper Variation: Simply whirl up 1 roasted sweet bell pepper with 2 tablespoons soft butter, adding herbs as desired. Use as a sauce for the fish.

Recipe created 1998-05-25.

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