1 lb. butter, melted
4 cloves garlic, minced
Salt
Dash hot pepper sauce
3 T. fresh lemon juice
1 (2- to 3-lb.) monk fillet, quartered
In saucepan, combine butter, garlic, salt, hot pepper sauce and lemon juice; simmer. Meanwhile, broil or steam fillet until flaky. Pour butter mixture into 4 small bowls for dipping. Serve with rice pilaf or baked potato and favorite vegetable.
Jim Fain
Susanville, CA
From— Classic Fish: Member’s Best Recipes