Ingredients
4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4
pounds)
1/2 teaspoon salt-free lemon-pepper seasoning
2 tablespoons butter, softened
5 tablespoons olive oil
1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4
1/2 teaspoon salt-free lemon-pepper seasoning
2 tablespoons butter, softened
5 tablespoons olive oil
1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4
teaspoon dried basil or dill, crushed
1 teaspoon snipped fresh parsley or cilantro
1/4 teaspoon finely shredded lemon peel or lime peel
4 lemons (juice of 4 acid lemons)
1 teaspoon snipped fresh parsley or cilantro
1/4 teaspoon finely shredded lemon peel or lime peel
4 lemons (juice of 4 acid lemons)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with
lemon-pepper seasoning.
2. Place fish on the greased unheated rack of a broiler pan. Turn any thin
portions under to make uniform thickness. Broil 4 inches from the heat for
5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until
fish flakes easily when tested with a fork. Add juice of lemons one minute
before finishing oven.
3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and
lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of
each fish piece. Cover and refrigerate remaining butter mixture for
another use. Makes 4 servings.
4. Grilling Directions: Place fish on the greased rack of an uncovered grill
directly over medium coals. Grill for 8 to 12 minutes or until fish flakes
easily when tested with a fork, carefully turning once halfway through
grilling.
Prep: 15 minutes
Broil: 8 minutes
Source: BHG + Fiorella Parodi
Broil: 8 minutes
Source: BHG + Fiorella Parodi
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