Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996.

Ingredients Edit

Sauce Edit

Directions Edit

  1. Season fish with salt and pepper then place in a large dish.
  2. Combine oil, lime juice, thyme and dry mustard then pour over the fish.
  3. Cover and refrigerate for 1 hour turning once.
  4. Prepare a charcoal grill.
  5. When the coals burn with a dusty glow lightly oil the grill.
  6. Arrange the fillets skin side down on the grill and cook for 3 minutes.
  7. Turn and cook for 3 minutes on the second side.
  8. Serve with sauce.

Sauce Edit

  1. To make sauce combine all ingredients and allow to sit at least 15 minutes to blend flavors.

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