Grilled fish with lemon dill butter
2 - 8
PersonalPoints™ per serving
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.
Skinless white fish
720 g, (4 x 180g), firm variety
2 medium, sliced into 12 slices
3 tsp, 4 sprigs, plus 2 tsp chopped
1 tbs, (room temperature)
Fresh lemon rind
1 tsp, finely grated
1 x 3 second spray(s)
- Preheat a grill pan or barbecue over medium-high heat until hot.
- Pat fish dry with paper towel, then lightly spray with oil and season with salt and pepper.
- 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.
- Meanwhile, combine butter, chopped dill and rind in a small bowl.
- Using two spatulas, transfer each lemon-dill-fish portion to a plate. To serve, top each serving with 1½ teaspoons lemon-dill butter.
Any firm white fish would be suitable for this recipe. Try ling, barramundi or blue-eye trevalla. Serve with grilled asparagus on the side.