50+ Friends Club Cookbook
Fish and Shellfish

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Yummy Dilled Fillets

From the Kitchen of: H@ppy

1/2	c.	Onion, chopped fine
1/4	c.	Butter, melted
1/3	c.	fresh Lemon Juice
2	Tbsp.	fresh Parsley, chopped fine
1	tsp.	horseradish
1/4	c.	wine
1/2	tsp.	fresh Dill Weed, chopped fine
4	drops	Liquid Smoke
1-2	lbs.	Halibut or Salmon Fillet

• Cook onions in very small amount of butter until soft, about 2 minutes.
• Stir in lemon juice, wine, parsley, horseradish, dill weed and liquid smoke.
• Place fish, skin side down, on heavy foil cut about 2 inches larger than the fish. Bend up the edges to make a lip around the fish.
• Puncture fish with fork; pour sauce over fish.
• Cook fish on hot grill, covered and vented, about 15-25 minutes until fish is opaque and flakes easily. Don't over cook.