GRILLED FISH FILLETS
1 pound perch, flounder, trout, haddock or salmon fillets
Barbecue sauce (your favorite)
If frozen fillets are used, thaw them first. Arrange fish fillets in shallow glass dish. Brush generously with your favorite barbecue sauce. Let stand one-half hour.
WHEN READY TO COOK:
Drain fish; discard barbecue sauce. Place fish in hinged wire broiler. Grill close to hot coals to prevent its drying. Brush with additional barbecue sauce while cooking. Grill 5 to 8 minutes on each side. Fish is done when it flakes easily with fork.
Makes 4 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
1 pound perch, flounder, trout, haddock or salmon fillets
Barbecue sauce (your favorite)
If frozen fillets are used, thaw them first. Arrange fish fillets in shallow glass dish. Brush generously with your favorite barbecue sauce. Let stand one-half hour.
WHEN READY TO COOK:
Drain fish; discard barbecue sauce. Place fish in hinged wire broiler. Grill close to hot coals to prevent its drying. Brush with additional barbecue sauce while cooking. Grill 5 to 8 minutes on each side. Fish is done when it flakes easily with fork.
Makes 4 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
MsgID: 0110479
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipe pamphlet: Nancy Carter Suggests N...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipe pamphlet: Nancy Carter Suggests N...
Board: Vintage Recipes at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Mama's Shrimp Spaghetti (using thin spaghetti, baked in cheese sauce)
- Captain Chris' Red Snapper and Rice (Turbo Cooker Recipe Card)
- M&S Grill Crab Tater Tots
- Halibut Almandine with Garlic Green Beans
- Bubba Gump Shrimp Co. Sizzling Szechuan Shrimp
- Walnut Shrimp (repost)
- Shrimp and Lobster Newburg Recipes (7) (repost)
- Spinach Crabmeat Casserole (with artichoke hearts, sour cream, and parmesan)
- Steep-Poached Whole Fish (Chinese)
- Killer Shrimp
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!