Succulent Dilled Fillets

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	49g / 1.7oz	Melted butter
1/3 cup	78ml	Fresh lemon juice
2 tablespoons	30ml	Dry white wine
2 tablespoons	30ml	Chopped fresh parsley
		(or 1 tspn dried parsley)
1 teaspoon	5ml	Horseradish
1 1/2 teaspoons	7.5ml	Fresh dill weed
		(or 1/2 tspn dried dill weed)
1/8 teaspoon	0.6ml	Liquid hickory seasoning/smoke
1 lb	454g / 16oz	Halibut or salmon fillet - (to 2 lbs)

Recipe Instructions

Cook onions in 2 tablespoon 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.

This recipe yields 4 to 6 servings.

Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org

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