Barbecue Recipes

SMOKED HADDOCK WITH QUICK PARSLEY SAUCE

Make any herb sauce by this method, making sure it is thickened and seasoned well to complement the smoky flavor of the fish.

INGREDIENTS
4 smoked haddock fillets, about
8 ounces each
6 tablespoons butter, softened
2 tablespoons all-purpose flour
11/4 cups milk
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper

SERVES 4

1. Smear the fish fillets on both sides with 4 tablespoons of the butter.

2. Beat the remaining butter and the flour together to make a paste.

3. Cook the fish on a medium-hot grill for about 10 minutes, turning once. Meanwhile, to make the sauce, heat the milk in a saucepan to just below boiling point. Add the flour mixture in small spoonfuls, whisking constantly over the heat. Continue until the sauce is smooth and thick.

4. Add the seasoning and chopped fresh parsley to the saucepan and stir well. Pour the parsley sauce over the haddock fillets to serve.