Preparation:
Cook onions in 2 tablespoons water in covered microwavable dish, about 2 minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish, dill weed and liquid smoke.
Place fish, skin side down, on heavy foil cut about 2 inches larger than fish. Bend up edges to make lip around fish. Puncture fish with fork; pour sauce over fish.
Cook fish on hot grill, covered and vented, about 15 to 25 minutes until fish is opaque and flakes easily. Do not overcook. |
