f 1 Lime. Then marinade the fish in this mixture for at
>Gut and clean the fish.
Place fish on a piece of aluminum
br>Place equal portions of the fish fillets on each piece of foil
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
b>the cob.
Remove the silk from the corn cob and re-cover the
our before before putting food on them. I like to put
rn, before soaking, peel back the husk enough to remove most
lastic wrap and refrigerate till the grill is hot.
Heat a
br>Fillet the fish leaving the skin and scales on.
Lay the fillet skin
nd pepper and turn the fish in the marinade until evenly coated
Rinse fish with cold water, pat dry.<
ut several slits in the side of the fish to allow it to
Place serving size portions of fish on well-greased grill. Spray grill well before putting on fish.
Baste fish with sauce and sprinkle with paprika.
Cook about 5 inches from hot coals for 8 minutes.
Baste with sauce, then turn and cook for 7 to 10 minutes longer or until fish flakes or turns shiny white.
Serves 4.
er the halibut and season with salt and pepper. Heat a grill
Split fish open lengthwise.
Put slice of onion, salt, seasoning salt, clove garlic, pepper and Parmesan cheese inside each fillet.
Put on grill for approximately 45 minutes or in 350\u00b0 oven for 45 minutes.
Blend first 8 ingredients in a food processor.
Place fish fillets on a heavy duty foil, and create a rim by rolling up sides of foil.
Pour mixture over fish.
Place foil and fish on the grill, uncovered.
Grill for 15 minutes or until fish flakes.
crape browned bits off of the pan to create a roux
Slice whole redfish in half, length-wise.
Do not scale.
Lightly salt fish and coat with lime juice.
Melt butter.
Add the Worcestershire sauce, and Old Bay Seasoning.
Baste fish well with butter mixture.
Let marinate for 30 minutes before cooking.
Place fish on BBQ grill, scales down and cook.
Continue to baste until done.
t fire in a charcoal grill with a cover, or
Place fish in a glass dish and pour dressing over fish.
Cover and refrigerate for 2 hours (overnight, if preferred).