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Barbecued Fish Fillets

southern.chef's picture
Ingredients
  Catsup 1⁄2 Cup (8 tbs)
  Frozen lemonade concentrate 1⁄2 Cup (8 tbs), thawed and undiluted
  Garlic 1 Clove (5 gm), minced
  Bay leaves 4
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Prepared mustard 1 Teaspoon
  Red snapper fillets 2 Pound
Directions

Combine catsup, lemonade, garlic, bay leaves, salt, pepper, and mustard in a large shallow container, stir well.
Add fillets; cover and chill 1 hour.
Drain fillets, reserving marinade.
Place fillets in a fish basket coated with cooking spray.
Grill fish over hot coals 6 to 8 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade.
Remove bay leaves before serving.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Ingredient: 
Fish
Servings: 
4

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