Instructions: Cook onions in 2 tablespoon water in covered microwavable dish, about 2 minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish, dill weed and liquid smoke.

Place fish, skin-side down, on heavy foil cut about 2 inches larger than fish. Bend up edges to make lip around fish. Puncture fish with fork; pour sauce over fish.

Cook fish on hot grill, covered and vented, about 15 to 25 minutes until fish is opaque and flakes easily. Do not overcook.

This recipe yields 4 to 6 servings.

NOTES :

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