Preparation:
Season fillets with salt and pepper, lemon juice and a dash of paprika. Rub with olive oil and broil slowly for 10 minutes.
Remove from the broiler, place on a plank and decorate with vegetables (onion rings, peas, mushroom caps, asparagus etc.)
Place the whole board with fish and vegetables beneath the broiler again.
Serve sizzling hot. Also for: Cobia, trout, King, Spanish mackerel, Dolphin, Grouper, Amberjack, mullet. |