Ingredients
1 1/2
lb fish steaks or 1 lb fish fillets (halibut, lake trout, mahimahi, marlin, red snapper, salmon, swordfish or tuna), about 3/4 inch thick
2
tablespoons butter or margarine, melted
1
teaspoon salt
1/4
teaspoon pepper
1
lemon, cut into 4 wedges
Preparation
Brush grill rack with vegetable oil or spray with cooking spray. Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
Cut fish into 4 serving pieces. Brush fish with about half of the butter; sprinkle with the salt and pepper.
Place the fish on the grill rack (if fish fillets have skin, place skins side down). Cover the grill; cook 10 to 14 minutes, brushing 2 or 3 times with remaining butter, until fish flakes easily with a fork. Serve with lemon wedges.
