Serves: 2
Total Calories: 585
Remove heads and tails of fish (or leave on as desired). Rinse and pat dry. Brush fish with vegetable oil fill cavities with lengths of green onions and slices of lemon. Sprinkle lightly with salt and pepper. Prepare the following sauce.
Lemon-Butter:
*Melt butter in small saucepan add lemon juice, salt and Tabasco®. Allow about 2 tablespoons lemon-butter per serving. Grill fish about 6 inches from medium-hot coals on greased rack or in grilling basket. Allow 10 to 12 minutes total cooking time per inch of thickness at the thickest part of fish. Thus a fish 2 inches thick will take about 10 to 12 minutes per side (or 20 to 24 minutes total cooking time) depending on heat of fire. Close hood turn fish just once. (If not using a grilling basket, turn fish with aid of 2 spatulas to avoid breaking fish.) Fish is cooked when it flakes easily with a fork. Brush frequently with lemon-butter during grilling and serve any remaining sauce with fish.
Note: Place hickory chips, that have been soaked in water at least 1/2 hour, on coals just before cooking for an appetizing smoky flavor.
This Smoked Fish With Lemon-Butter recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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