4 boneless white fish fillets
2 tablespoons lemon pepper
1-2 tablespoons chopped fresh dill
1/3 cup lemon juice
2 Tablespoons lemon juice
1/2 cup heavy cream
3 tablespoons butter
2 tablespoons chopped fresh chives
Rinse fish under cold water.
Sprinkle pepper all over fillets and place in a shallow non-metal dish. Combine dill and lemon juice. Pour over fish, cover and refrigerate several hours. Prepare and heat the barbeque before cooking. Just make sure it is nice and hot.
Cook the fish on a hot lightly greased barbecue griddle for 2-3 minutes each side or until the flesh flakes easily with a fork. Serve with Lemon sauce barbecued citrus slices.
To make Lemon Sauce: Simmer the lemon juice in a small pan until reduced by half. Add cream and stir until mixed through. Whisk in the butter a little at a time until it is melted, stir in the chives.
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