Serves: 6
Total Calories: 673
1. Clean fish and remove heads and tails. (May be left on, if desired.)
2. Combine lemon juice, butter, salt, and Tabasco®.
3. Arrange fish in single layer in oiled grill basket or on oiled foil. Grill over low-medium heat 7 to 10 minutes on each side. Brush with lemon-butter several times during cooking. Fish is done when it flakes easily with a fork. Place on heated platter.
4. Heat remainder of lemon-butter, adding more lemon juice, butter, and Tabasco® to make 1/4 cup heat until golden brown. Add almonds and heat through. Spoon sauce down center of each fish before serving.
This Barbecued Small Whole Fish recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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