Fish fillets in provincial sauce:
Arrange four servings of fish fillet in a pan and top with some of the following:
½ cup burnt herb butter.
3 pieces chopped parsley.
2 minced shallots.
½ dozen clove pressed garlic.
2 tablespoons capers.
1 tablespoon anchovy paste.
½ dozen splashes smoked tabaco.
¾ teaspoon smoked paprika.
A few splashes soy sauce.
A few splashes sherry.
A few splashes sherry vinegar.
Lightly barbecue on high heat so butter and fish burn.
