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Charcoal Broiled Fish




Source of Recipe


Capt. Anderson


Recipe Introduction


(The Capt. Anderson's Way)
1. Whole fish or half pound filets.
2. A very hot, very clean grill is part of the secret.
3. Grill about four inches from coals (charcoal or gas).
4. Brush fish, both sides generously with olive oil.
5. Place fish on grill. Cook, turning only once.
6. Cooking time. Rule of thumb, one-inch thickness, ten
minutes total (half of time on each side).
7. Check for doneness with fork (push aside skin and meat -
fish should flake and meat should be opaque, but still moist).
8. With skinned fish push aside meat and check as above.
9. Fish with skin have less tendency to stick.
10. Do not salt skinned fish before cooking. It will make the
surface hard (salt is anhydrous and pulls moisture out).
11. Season fish when done, with salt, pepper, lemon, seafood
seasoning if desired, chopped parsley and chopped green onion
tops, drizzle olive oil, melted butter or margarine over fish
and serve.
12. Do not overcook.
13. Do not overcook.
14. Do not overcook.