This is a great tasting recipe, not the sweet ketchupy sauce you might be thinking about, but a great savory New Orleans/South Carolina Low Country style sauce…
This is preferable to “broiled fish” but still not as good as “fried fish”. You will need: • Fish (see the first two recipes) • Grill (gas or charcoal, makes no difference except at clean-up time) • wire basket to hold the fish or Reynolds wrap to cover the grill …
Many varieties of fish are especially suitable for this dish. Try snapper, grouper, shark, halibut, cod, sea bass, barracuda, flounder, or just about anything that has gills and swims!
The only real reason for anyone to broil fish is if they are out of the ingredients for “basic fried fish” and can’t wait long enough for a trip to the store.(grin) So here it is: •Fish – skinless and boneless is preferred but not mandatory
I met a new friend on the Internet in France when I requested a reciprocal link. While going through his site I came upon the “recipes” section. This one just jumped off the page at me. It’s simple and absolutely delicious.
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