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Grilled fish with lemon dill butter

Grilled fish with lemon dill butter

2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Grilling the fish over lemon slices adds fantastic flavour and prevents the fish from sticking to the grill. The combination of butter, lemon and dill creates a sophisticated sauce that comes together in minutes.

Ingredients

Skinless white fish, raw

720 g, (4 x 180g), firm variety

Lemon(s)

2 medium, sliced into 12 slices

Fresh dill

3 tsp, 4 sprigs, plus 2 tsp chopped

Butter

1 tbs, (room temperature)

Fresh lemon rind

1 tsp, finely grated

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a grill pan or barbecue over medium-high heat until hot.
  2. Pat fish dry with paper towel, then lightly spray with oil and season with salt and pepper.
  3. Carefully place 3 lemon slices on grill pan, slightly overlapping, top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover and cook, without turning, for 8-10 minutes or until fish is opaque all the way through and flakes easily when tested with a thin-bladed knife.
  4. Meanwhile, combine butter, chopped dill and rind in a small bowl.
  5. Using two spatulas, transfer each lemon-dill-fish portion to a plate. To serve, top each serving with 1½ teaspoons lemon-dill butter.

Notes

Any firm white fish would be suitable for this recipe. Try ling, barramundi or blue-eye trevalla. Serve with grilled asparagus on the side.

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