1 1/2 lb Mullet filets
2 Limes; up to 3, juice of
1/2 c Butter
1 ts Salt
1/2 ts Pepper
Place filets in a flat pan; squeeze lime juice on top. Refrigerate
4 hours to tenderize. When ready to cook, place on an oiled grill
over hot coals and brush with butter. Season with salt and pepper.
Baste frequently with butter as fish browns.
Serve with cheese grits, cole slaw, and hush puppies.
Recipe FROM: Lisa Madden in Sugar Beach: A Cookbook by
The Junior Service League, Fort Walton Beach, FL, 1984
