Lemon Butter Fish
This fish can be grilled or broiled. It's my all-time favorite way to enjoy fish. I use king klip fish from Buddy's Seafood on Rte. 79, but it also works with grouper, mahi mahi, halibut or any thick-ish white fish.
1 lb. fresh or frozen fish fillets (thawed)
1 foil pan*
1/4 cup Butter Olive Oil, plus a couple teaspoons
2 tablespoons lemon juice
1 tablespoon mustard (your choice)
1/2 to 1 teaspoon salt, depending on the amount of fish
1/2 teaspoon freshly ground black pepper
2-3 tablespoons chives or parsley, chopped
I use the disposable aluminum pans that I get for the drip tray on my grill, but you can make your own foil pan from doubled heavy-duty foil. Fold up the sides, making the pan large enough to be able to turn over the fish. I've also found that a grill mat works well.
Combine 1/4 cup olive oil, the lemon juice and the mustard in the pan. Oil the fish and sprinkle with salt and pepper.
Heat the sauce and pan until hot under your broiler or on your grill. Place the fish in the pan and sprinkle with 1 tablespoon of the chives. Broil or grill 5 minutes.
Carefully turn over the fish and sprinkle with another tablespoon of the chives. Cook 3-5 minutes or until the fish flakes with a fork. Remove from the heat and sprinkle any remaining chives. Drizzle any sauce over the fish and serve.
I love this fish served on jasmine rice.