Grilled Pikeperch Fillets with Lemon Butter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (pikeperch) each 200 g
- 4 tablespoon lemon juice
- 4 tablespoon oil
- 4 teaspoons peppermint, freshly chopped
- 1 pinch white pepper, freshly ground
- 0.5 teaspoon ½ salt
- 125 g butter
- 1 tablespoon parsley, freshly chopped
- 4 tablespoon lemon juice
- 1 pinch salt
- Pepper, white, freshly ground
- 4 sprigs peppermint
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets with cold water and pat dry. Mix the oil with the lemon juice, mint and pepper and brush the fillets with it. Let it steep for 10 minutes.
- Bring the electric grill, the grill in the oven or the charcoal grill to high heat.
- Now melt the butter over low heat. Mix in the parsley, lemon juice, salt and pepper. Heat the lemon sauce with a whisk while constantly beating it until just before the boiling point, keep it warm.
- Grill the pikeperch fillets for 5 to 7 minutes on each side, then sprinkle with the salt and serve garnished with the washed mint. Add the lemon butter.
- Also great taste: potatoes baked in foil, raw fried, diced potatoes, cucumber or leaf salad.
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