INGREDIENTS

INSTRUCTIONS

Note: See the "Black-Eyed Peas, Corn And Squash Salad", "Brown Lentil
Salad", or "White Bean Salad With Green Olives" recipes which are
included in this collection.  Heat grill until very hot. Brush grill
well and wipe lightly with an  oil soaked paper towel. Lightly rub fish
with oil and season with  salt and pepper on both sides. Place fish on
grill at angle to the  grid and cook 2 minutes. Rotate fish 90 degrees
and continue to cook  on same side 2 more minutes. Flip fish over and
cook 3 to 4 minutes  on second side until done, rotating 90 degrees
halfway through. Test  for doneness by inserting thin knife into
thickest part of fish;  knife should meet with just slight resistance
and fish should be  barely translucent for medium-rare. Remove from
grill and serve with  your choice of cool bean salad. This recipe
yields 4 servings.  Comments: Grilling fish technique is for 1-inch
thick steaks or  filets. Cook proportionally less time for thinner
pieces. Turning the  fish 90 degrees not only creates attractive
crosshatch lines but  helps it cook more evenly over the sometimes
uneven heat of the  grill. It is important that grill be very hot so
fish doesn't stick.  Recipe Source: TOO HOT TAMALES with Susan Feniger
and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6322
broadcast  01-21-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  01-28-1997  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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