Preheat an outdoor grill or broiler (use direct heat). Brush fillets or whole fish with fresh lemon juice and butter (or vegetable oil). Season with freshly ground pepper and salt. Place fish on the grill or broiler and brown lightly, turning once. Fillets should be broiled 4 to 5 inches from heat. Cook 10 to 15 minutes. Serve with almondine butter, lemon and butter meuniere or caper butter.
Combine rosemary, oil and lemon juice; shake well. Let mixture stand at room temperature for an hour or longer; strain and dip fish in oil mixture. Sprinkle both sides of fish with salt and pepper.
Place in an oiled wire broiler basket. Broil over medium hot coals about 5-8 minutes or until slightly brown. Baste with oil and turn carefully. Brush other side with oil and broi 5-8 minutes longer or until fish flakes easily with a fork. Serve immediately on warmed plates. Makes 6 servings.
Thaw frozen steaks. Cut into serving size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients except paprika. Pour sauce over fish and let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting.
Place fish in well-greased, hinged wire grill. Sprinkle with paprika.
Cook about 4 inches from moderately hot coals for 8 minutes. Baste
with sauce and sprinkle with paprika. Turn and cook for 7 to 10
minutes longer or until fish flakes easily when tested with fork.
Serves 6.