Preheat a charcoal or gas grill to medium-high
heat. Let it heat for at least 10 minutes once
it reaches the correct temperature; scrape
grate clean with a steel brush and coat lightly
While grill heats, pat fish dry; sprinkle with
Carefully place 3 lemon slices on grill,
slightly overlapping; top with a dill sprig and
a fish fillet. Repeat with remaining lemon,
dill and fish. Cover grill; cook, without
turning, until fish is opaque all the way
through and yields easily to a thin-bladed
knife, 8-10 minutes.
While fish is cooking, combine butter, chopped
dill and zest in a small bowl.
Using two thin-bladed spatulas, transfer each
lemon-dill-fish portion to a plate; top each
with 1 1/2 tsp lemon-dill butter and serve
(serving the lemon slices is optional).
Serving size- 1 fillet and 1 1/2 tsp butter