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Clean and fillet a 3lb fish (bass, pike, mackerel or trout) or use about 2lbs frozen fish fillets, thawed. Wash fish and pat dry; brush with salad oil and sprinkle with paprika.
Place fish in hinged grill or on well-greased grill 3 to 4" from medium coals. Cook 5 to 7 minutes on each side or until fish flakes easily with fork, basting frequently with mixture of 1/2 cup melted butter or margarine and 1/4 cup lime juice. (Skin may blister as fish cooks.) Just before serving, sprinkle with salt and pepper. Serve with lime wedges.
4 to 6 servings
Bacon-wrapped Fish Fillets:
Before placing fish on grill, place lime slices on side of fish; wrap fish and lime slices with bacon slices. Secure bacon with wooden picks.
Place fish in hinged grill or on well-greased grill 3 to 4" from medium coals. Cook 5 to 7 minutes on each side or until fish flakes easily with fork, basting frequently with mixture of 1/2 cup melted butter or margarine and 1/4 cup lime juice. (Skin may blister as fish cooks.) Just before serving, sprinkle with salt and pepper. Serve with lime wedges.
4 to 6 servings
Bacon-wrapped Fish Fillets:
Before placing fish on grill, place lime slices on side of fish; wrap fish and lime slices with bacon slices. Secure bacon with wooden picks.
