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From: gregt@tektronix.UUCP (Greg Thomas)
Newsgroups: net.cooks
Subject: Grilling Fish on an Outdoor BBQ - and general fish info
Message-ID: <2900@tektronix.UUCP>
Date: Tue, 3-Jul-84 15:53:45 EDT
Article-I.D.: tektroni.2900
Posted: Tue Jul  3 15:53:45 1984
Date-Received: Thu, 5-Jul-84 00:17:32 EDT
References: <914@ihuxw.UUCP>
Organization: Tektronix, Beaverton OR
Lines: 40

You can grill fish on an outdoor barbeque very successfully.
I like recipes that are stupid-simple, so I recommend the following
fish basting sauce, which you should prepare in advance on your range.

---------------------------------------------------------------------
                         GRILLED FISH

	4 fish filets of your choice 
          (fresh albacore, shark or salmon preferred!)

	3/16  stick of butter
	juice of one lemon
	3  or more diced cloves of garlic
	a couple shakes of dried dill (fresh would be better, I imagine)

Heat till just bubbly.

Coat fish filets with the above sauce. Put the filets skin side down on 
a small sheet of aluminum foil, and place on the grill. Turn the edges of 
the foil up to catch the juices. Don't smother the coals with too much foil!
You can skip the foil entirely if you want, but you'll need a thin spatula 
to keep the fish from radically sticking to the grill.

Close the lid of the bbq to get all those smoky flavors. Make sure
you leave the vents open or you could smother the coals. Baste with the
above sauce at the start and once or twice during the cooking processs. Like
all fish, it's done when it's flaky- usually about 10 minutes per inch
of filet thickness, but it varies depending on the quality of your bed of coals.
------------------------------------------------------------------------

ALL fish should be ABSOLUTELY FRESH for best flavor. Anglers who like
to eat fish know this. Don't go for "Flash-Frozen," that's all a bunch 
of marketing hype!

Summer is a good time to buy fish. Fresh halibut steaks are running
$2.95 a pound at some places here in Portland, Oregon. I hear that 
the albacore are starting to run in southern California. FRESH swordfish, 
sailfish, marlin, albacore, skipjack and yellowtail (the last three are 
tuna) are ONLY available in the summertime, at least in this hemisphere.