Bellyup
02-21-2005, 12:39 AM
Great and easy for snapper, drum, pompano and I am sure many more (as long as the fish isn't too thick. Max thickness is about an inch)
1/2 stick butter
1 garlic clove minced
1 green onion
1/3-1/2 of a squeezed lemon
Emeril's Essence seasoning
Filet fish. Do not bother to skin or scale.
Melt butter. Fine dice garlic and onion. Add to melted butter. Squeeze the lemon into the butter mixture. Spoon and brush butter mixture on fish flesh. Sprinkle Emeril's Essence to taste over the flesh. Lay fish scale side down on grill. Cover grill. Cook until it begins to flake nicely. No need to turn unless very thick. In fact it is best not to turn the fish. May want to baste if fish begins to dry out (but this usually is not a problem nor needed). Then eat it.
1/2 stick butter
1 garlic clove minced
1 green onion
1/3-1/2 of a squeezed lemon
Emeril's Essence seasoning
Filet fish. Do not bother to skin or scale.
Melt butter. Fine dice garlic and onion. Add to melted butter. Squeeze the lemon into the butter mixture. Spoon and brush butter mixture on fish flesh. Sprinkle Emeril's Essence to taste over the flesh. Lay fish scale side down on grill. Cover grill. Cook until it begins to flake nicely. No need to turn unless very thick. In fact it is best not to turn the fish. May want to baste if fish begins to dry out (but this usually is not a problem nor needed). Then eat it.