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Catch 'em & Cook 'em: Smoky Broiled Mullet

February 17, 2016
By Capt. Dick May , Pine Island Eagle


2 lb mullet fillets

1/3 C soy sauce

1/2 tsp ginger

1/2 tsp salt

1 T liquid smoke

1 clove garlic finely chopped

3 T butter melted

Lemon wedges to garnish

How to:

1. Skin fillets and cut into serving size portions.

2. Combine soy sauce, ginger, salt, liquid smoke, garlic and butter and mix thoroughly.

3. Place fish on well greased broiled pan and brush with the sauce.

4. Broil about 3 inches from heat source for 4-6 minutes. Turn carefully and brush other side with sauce. Broil for 4-6 minutes longer, basting occasionally until fish flakes easily when tested with a fork. Serve with lemon wedges.

Serves 6

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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