Dill Butter Grilled Fish

1 1/2 lb. fish fillets (amber jack, orange roughy, perch, etc.)
1/2 cup butter
1 Tbsp. chopped parsley
1 tsp. dill flakes
2 Tbsps. lemon juice
2 tsps. salt
pepper to taste

Cut fillets into serving size portions. Cover grill with aluminum foil.
Place fillets on the foil over moderate heat coals.
Combine the rest of the ingredients and baste fish with the resulting
sauce. Cook about 4 inches from heat for 8 to 10 minutes. Turn and baste
again, cooking for an additional 5 to 7 minutes or until fish flakes with
fork.
Note: For indoor use, same directions can be applied using broiler. Extend
cooking time 5 to 7 minutes per side, 4 inches from heat.

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