SUCCULENT DILLED FILLETS

Recipe by Alaska Fishermen Gary and Pam Emery
Longview, Washington

• 1/2 cup chopped onion
• 1/4 cup melted butter
• 1/3 cup fresh lemon juice
• 2 tbsp. dry white wine
• 2 tbsp. (or 1 tsp. dried) fresh parsley
• 1 tsp. horseradish
• 1-1/2 tsp. fresh (or 1/2 tsp. dried) dill weed
• 1/8 tsp. liquid hickory seasoning/smoke
• 1 (1 to 2 lb.) Alaska halibut or salmon fillet

Cook onions in 2 tbsp. 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.

Makes 4 to 6 servings.

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