Grilled Fish With Lemon-Herb Sauce

Serves 8

Ingredients

Fish

• 8 tbsp. (1 stick) Butter
• 8ea.12 to 14 oz. Whole Fish Boned, Rinsed, Patted dry
• 8 tbsp. Minced Fresh Parsley
• 8 tbsp. Drained Capers
• 8 bamboo skewers
• 3 tbsp. Dry Vermouth

Sauce

• ¾ C. (1-1/2 sticks) unsalted Butter
• 4-1/2 tbsp. Fresh Lemon Juice
• 3 tbsp. Dry Vermouth
• 3 tbsp. Dijon Mustard
• 3 tbsp. Minced fresh Chives
• 3 tbsp. Minced fresh Parsley
• Lemon Wedges, Fresh Parsley Sprigs

Directions

For Fish:

Melt butter in heavy small saucepan over low heat. Sprinkle interior of each fish with 1 tbsp. parsley, 2 tsp. melted butter and 1 tsp. Capers. If preparing one large fish, combine ingredients before adding to fish. Using bamboo skewers, close fish. Add vermouth to remaining melted butter in saucepan. Brush butter mixture over both sides of fish. (Can be prepared 8 hours ahead, cover & refrigerate.)

For Sauce:

Melt butter in heavy small saucepan over medium heat. Remove from heat. Add lemon juice, vermouth and mustard and whisk to blend. Mix in minced herbs. Season with salt & pepper, Keep warm. Grill or broil fish over med. high heat until cooked through, about 5 minutes per side. Transfer to plates; remove skewers. Garnish with lemon wedges and parsley sprigs. Serve passing sauce separately.