GRILLED SALMON OR HALIBUT

HEAT BARBECUE TO HIGH
SALMON OR HALIBUT FILET(skin on)
COVER FISH WITH THIN LAYER MAYO
SPRINKLE WITH ANY OR ALL:
CAPERS
LEMON PEPPER
SALT
DRIED MINCED GARLIC
PARMESAN

Place on hot grill skin side down
Turn off heat below fish but leave rest of barbecue hot
Close lid and cook for 10 to 20 min. depending on thickness of fish (do not turn!!)
Carefully slide spatula between flesh and skin (should lift easily if done)
Serve immediately

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