1/2-3/4 lb. fish fillets (grouper, yellowtail, snapper, or dolphin etc.)
1/8 lb. butter
2 tbsp. margarine
1 tsp. garlic powder
1 tsp. dill weed powder
1 tsp. ground dried lemon peel

Melt butter and margarine in a non-stick fry pan - medium heat. When melted, add garlic, dill and lemon peel. Stir well with wooden spoon. Pat fish dry with paper towels and place in fry pan. Using medium to high heat (do not allow seasonings to burn), cook 2-4 minutes until outer edges of fish turn white. Turn fish over and cook until it is easily penetrated with a fork. Serve on plates. Spoon pan leavings over fish.