Grilling recipes

Succulent Dilled Fillets

Course : Grilling
Source: Gary and Pam Emery, Longview, Washington
Serves: 4

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Ingredients:

1/2 cup chopped onion

1/4 cup melted butter

1/3 cup fresh lemon juice

2 tablespoons fresh parsley OR 1 teaspoon dried parsley

1 teaspoon horseradish

1 1/2 teaspoons fresh dill weed

1/2 teaspoon dried dill weed

1/8 teaspoon liquid hickory seasoning/smoke

1 1/2 pound Alaska halibut OR salmon fillet

Preparation / Directions:

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.

Succulent Dilled Fillets

Ingredients:

Preparation / Directions:

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