Broiled Whitefish With Mushroom Mayonnaise

• 2 white fish, 2-3 pounds each, boned and scaled
• 2 garlic cloves, finely chopped
• 3/4 cup onion, finely chopped
• 1/2 teaspoon pepper
• 1/4 cup melted butter
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons celery leaves, finely minced
• 1/2 cup mushroom, finely chopped
• 2 sprigs parsley, chopped (chervil may be substituted)
• 3 tablespoons melted butter
• 2 tablespoons lemon juice
• salt

1. Preheat broiler.
2. Wipe fish with a damp cloth.
3. Combine garlic, onion, pepper, 1/4 cup butter, 3 tablespoons lemon juice, and lemon zest.
4. Rub over fish, inside and out.
5. Combine celery leaves, mushrooms and parsley.
6. Place half the mixture in the cavity of each fish.
7. Combine remaining butter, lemon juice and salt.
8. Place fish in a shallow pan.
9. Broil 4" from heat source.
10. Cook until fish is cooked through, 15-20 minutes, basting with the butter-lemon juice mixture.
11. The fish does not need to be turned, but lower the pan if the skin begins to burn.
12. Serve with the pan juices.

white fish, garlic, onion, pepper, butter, lemon juice, lemon zest, celery, mushroom, parsley, butter, lemon juice, salt

Taken from www.food.com/recipe/broiled-whitefish-with-mushroom-mayonnaise-479294 (may not work)