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Put filets
on skewers and place on a rack over the grill.
Brush with butter.
Cover your
cooker or make a tent out of aluminum to cover the fish.
Cook without
turning, 3-4 inches from source of heat until filets are cooked,
about
10 minutes.
Remove to
a heated platter and sprinkle with salt and paprika.
While filets
are on the grill, melt 2 tablespoons of butter and add almonds.
Pan fry and
stir over low heat until almonds are golden and butter is lightly
browned.
Remove from
heat, stir in lemon juice, then spoon over filets.
Garnish platter
with parsley.
Serve with
a fresh tossed salad, sweet potatoes and dinner rolls.
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