Dill Fish With Lemon Butter Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Boneless white fish fillets4 (Perch Or Whiting)
 Lemon pepper6 Teaspoon
 Chopped dill2 Tablespoon
For lemon butter sauce
 Lemon juice2 Tablespoon
 Cream1⁄2 Cup (8 tbs)
 Butter40 Gram, chopped
 Chopped chives2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1692 Calories from Fat 842

% Daily Value*

Total Fat 93 g143.8%

Saturated Fat 37.3 g186.5%

Trans Fat 0 g

Cholesterol 94.2 mg

Sodium 1045.7 mg43.6%

Total Carbohydrates 101 g33.6%

Dietary Fiber 1.5 g6%

Sugars 44.4 g

Protein 115 g229.1%

Vitamin A 96.6% Vitamin C 94.5%

Calcium 34.7% Iron 13.7%

*Based on a 2000 Calorie diet


RINSE FISH under cold water.
1.Sprinkle pepper all over fillets and place in shallow non-metal dish.
Combine dill and lemon juice.
Pour over fish, cover and refrigerate several hours.
Prepare and heat barbecue 1 hour before cooking.
2.Cook fish on hot lightly greased barbecue flatplate for 2-3 minutes each side or until flesh flakes back easily with a fork.
Serve with Lemon Butter Sauce, barbecued citrus slices and a green salad, if desired.
3.To make Lemon Butter Sauce: Simmer lemon juice in a small pan until reduced by half.
Add cream; stir until mixed through.
Whisk in butter a little at a time until all the butter has melted; stir in chives.