Preparation:
Combine the ingredients of the lemon-onion baste and mix thoroughly.
Grill fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5-8 minutes on each side, turning once.
Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests) The herbs will give the fish a subtle irresistible flavor.
Serve with a wild rice mix and a plate of cut raw vegetables.
UW Sea Grant Advisory Services |
