Broiled Fish with Lemon-Butter Sauce
The secret to this broiled fish is buttering the fish and dusting it with flour, sealing in the moisture and making the fish succulent.
Ingredients
- 4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
- 6 tablespoons butter, melted, divided
- 1 tablespoon all-purpose flour
- Paprika
- Juice of 1 lemon
- 1 tablespoon minced fresh parsley
- 2 teaspoons Worcestershire sauce
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