1-1/2 pounds mullet filets
2 limes -- juice of, up to 3
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
Instructions:
Place filets in a flat pan; squeeze lime juice on top. Refrigerate
4 hours to tenderize. When ready to cook, place on an oiled grill
over hot coals and brush with butter. Season with salt and pepper.
Baste frequently with butter as fish browns. "Mullet - an Okaloosa
County tradition found at political gatherings, seafood festivals
and the inspiration for the annual Boggy Bayou Mullet Festival. Mullet
is served with cheese grits, coleslaw and hush puppies." From Lisa
Madden in "Sugar Beach: A Cookbook by The Junior Service League/Fort
Walton Beach, Florida".
