Cut 2 pounds fresh pike fillets into 6 portions.
Place in shallow dish.
Combine 1/2 cup salad oil, 1/4 cup lemon juice, 2 tablespoons snipped parsley, 1 teaspoon salt, 1/2 teaspoon Worcestershire sauce, and dash bottled hot pepper sauce.
Pour over fish.
Marinate at room temperature 1 hour, turning once.
Drain, reserving marinade.
Place fish in well-greased wire broiler basket.
Sprinkle with salt.
Grill over medium-hot coals for 5 to 8 minutes.
Baste with marinade.
Turn; grill till fish flakes easily when tested with a fork, 5 to 8 minutes longer.
Sprinkle with paprika.