1/2 cup chopped onion
1/4 cup melted butter
1/3 cup fresh lemon juice
2 tablespoons fresh parsley
OR
1 teaspoon dried parsley
1 teaspoon horseradish
1 1/2 teaspoons fresh dill weed
1/2 teaspoon dried dill weed
1/8 teaspoon liquid hickory seasoning/smoke
1 pound Alaska halibut (1 to 2 pounds)
OR
1 pound salmon fillet
Servings: 4
1. Cook onions in 2 tablespoons water in covered microwavable dish, about 2 minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish, dill weed and liquid smoke.
2. 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.
1/4 cup melted butter
1/3 cup fresh lemon juice
2 tablespoons fresh parsley
OR
1 teaspoon dried parsley
1 teaspoon horseradish
1 1/2 teaspoons fresh dill weed
1/2 teaspoon dried dill weed
1/8 teaspoon liquid hickory seasoning/smoke
1 pound Alaska halibut (1 to 2 pounds)
OR
1 pound salmon fillet
Servings: 4
1. Cook onions in 2 tablespoons water in covered microwavable dish, about 2 minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish, dill weed and liquid smoke.
2. 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.
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