Grilled mullet

Yield: 4 servings

Measure Ingredient
1½ pounds Mullet filets
\N \N Juice of 2 to 3 limes
½ cup Butter
1 teaspoon Salt
½ teaspoon 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.

"Mullet - an Okaloosa County tradition found at political gatherings, seafood festivals and the inspiration for the annual Boggy Bayou Mullet Festival. Mullet is served 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, Florida." Orlando, FL: Moran Printing Company, 1984. Pg. 163. ISBN 0-961356-0-0.

Submitted By BARBARA BOUCHARD On 10-29-94

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