Ingredients

1/2 C. (1 stick) butter or margarine
1/4 C. fresh lemon juice
1 Tbsp. chopped fresh dill, parsley, savory or chervil or 1 tsp. dried herb, crumbled – ginger
1/4 tsp. salt
1/8 tsp. pepper
2 lb. fresh salmon, cok, or halibut steaks (1″ thick)

Cooking Instructions

1. Melt butter in small saucepan. Add lemon juice, herb, salt and pepper for Herb-Butter Baste. 2. Place fish on well-oiled grill or in a hinged rectangular wire grilling rack. Brush fish with herb butter. Grill about 4-6 inches from gray-ashed coals 6-8 minutes. Baste with herb butter. Carefully turn; baste again. Cook another 6-10 minutes or until fish flakes when tested with a fork. Remove to serving platter; spoon remaining herb butter over steaks. Garnish with watercress, and lemon and lime slices, if you wish.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)