Combine all of the ingredients in a saucepan over low heat. Warm until the butter melts and the sauce is thin.
Brush the sauce over fish a few times on both sides while cooking on the grill, oven or stovetop.
Notes
Make the lemon butter sauce before you start cooking the fish. This way, the fish doesn’t overcook or burn while you are making the sauce. If the lemon butter sauce solidifies, warm it back up. It doesn’t take long.
Discard any unused sauce that has basted fish.
Store fish sauce in the refrigerator for up to a week.
The refrigerated sauce becomes thick. Reheat the sauce in a saucepan over low heat to melt it down, and it becomes thin again.
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