|2 pounds||White perch fillets|
|1 teaspoon||Garlic powder|
|2 teaspoons||Worcester sauce Margarine|
|3 tablespoons||Lemon juice|
|3 teaspoons||Onion powder salt & pepper|
Mix lemon juice, garlic powder, onion powder and Worcester sauce in a bowl. Spread fish fillets on aluminum foil and salt and pepper. Pour mixture over fillets. Spread several pats of margarine on top the fillets and seal aluminum foil. Place on hot grill about 4 inches above coals and cook for 20 minutes or until fillets are flaky to the touch of a fork. This recipe would also work in a oven by replacing the aluminum foil with a baking dish. Flounder, striped bass, black bass, white bass or most any white meat fillets could be substituted for the white perch.
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