Place fish fillets in a shallow dish; set aside. Combine butter, mustard, lemon juice and salt in a small saucepan; simmer over low heat for 10 minutes. Let cool; pour over fish. Cover and refrigerate for 30 minutes. Grill over medium coals for 3 to 6 minutes on each side, basting with remaining sauce. Sprinkle with paprika.
Tip: For a special touch when serving seafood, wrap lemon halves in cheesecloth, tie with a colorful ribbon and set one on each plate. Guests can squeeze the lemon over their dishes…the cheesecloth prevents squirting and catches seeds!
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