Herb-Buttered Fish

“A quick option for broiling fish.” – April Ferre

Herb-Buttered Fish

Course: Main Courses – Fish & Seafood


  • 3 Tablespoons Butter Softened
  • Herbs See Options Below
  • 1 Tablespoon Snipped Fresh Parsley
  • 2 Teaspoons Lemon Juice
  • 1 1/2 Pounds 1-Inch Salmon, Halibut, Mahi Mahi Or Sea Bass Steak

Herb Options:

  • 1 Tablespoon Fresh or 1 Teaspoon Dried Basil, Lemon Basil, Savory, or Dill
  • 1 Teaspoon Fresh or 1/4 Teaspoon Dried Tarragon


  • Thaw fish if frozen. Rinse fish; pat dry with paper towels. Set aside.
  • In small mixing bowl, still together butter, herbs, parsley, and lemon juice.
  • Place the fish on the greased, unheated rack of a broiler pan. Lightly brush fish with some of the butter mixture. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn fish over. Lightly brush with more of the butter mixture. Broil for 3 to 7 more minutes or until fish flakes easily with fork. Makes 4 servings.

2003 Recipe – April Ferre – From the Better Homes and Gardens New Cookbook, 1996