Open Grill Fish
|Fish fillets/Fish steaks||2 Pound|
|Melted butter||1⁄2 Cup (8 tbs)|
1)Slice the fillets into serving sized pieces or leave as whole.
2)For Grilled Fish: Season the fillets with salt and paprika
3)Keep the fillets on separate aluminum foil sheet.
4)In a small bowl, mix butter and Tabasco. Pour the mixture over the fillets.
5)Bring up the sides of the foil and secure tightly with a double fold.
6)Keep the packets on the grill, 4 inches away from coals.
7)Grill for 8 to 10 minutes or till till the fish flesh is flaky when a fork is used.
8)For Pan-Fried Fish: Immerse the fillets into either milk, or evaporated milk or 1 beaten egg with 2 tablespoons of water.
9)Season the fillets with only salt and roll them in flour or fine dry bread crumbs.
10)In a skillet, heat the fat. Do not let the fat smoke.
11)Place the fillets on the skillet and cook for 2 to 3 minutes on each side. When cooked, the fillets will be moist and flaky when a fork is used.
12)Serve hot with lemon or lime wedges.