Back

BARBECUED FISH

• Four 4 lb redfish or red snapper
• 1/2 pound margarine
• 4 fresh lemons, squeezed for juice
• Salt and pepper to taste
• 4 tablespoons Worcestershire sauce
• 1 teaspoon garlic, crushed

1. Dress fish. Cut in half and remove center bones leaving scales on one side of filet.

2. Season fish with salt and pepper.

3. Combine margarine, lemon juice and Worcestershire sauce and bring to a boil in a saucepan.

4. Put fish, scale down on grill and cook, basting with sauce until fish is cooked.

5. You may use barbecue sauce on fish instead of lemon sauce.