Cooks' Note
This sauce works well on any grilled nonoily fish. Make sure both the fish and the sauce are hot when served.
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
1/2 pound (2 sticks) butter or margarine
2 tablespoons chopped fresh parsley
2 tablespoons chili sauce
1 tablespoon plus 1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 drops Tabasco or other hot sauce
Preparation
Melt the butter in a 1-quart saucepan over medium heat. Add the parsley, chili sauce, lemon juice, Worcestershire sauce, mustard, and hot sauce. Stir and heat until bubbly, about 4 minutes.
