4 X snapper fillets
Freshly ground pepper
2 tbsp olive oil
2 tbsp butter
2 tbsp shallots, finely chopped
1 tbsp lemon juice
1 tbsp soy sauce
2 tbsp parsley, finely chopped
Season fillets with salt and pepper. Brush both sides with olive oil.
Heat grill to high.
Melt butter in saucepan. Add shallots, lemon juice, soy sauce and parsley. Bring to simmer then blend in food processor to fine texture. Keep warm.
If using oven grill, place the fillets skin side down 10 cm from the heat. Leave the door ajar and cook 3 to 4 minutes without turning the fish. Do not overcook.
If using hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for 2 more minutes. Do not overcook.
Pour butter over fillets and serve immediately with your favourite potatoes and steamed vegetables.