1 1/2 lb mullet filets
2 to 3 limes; juice of
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper

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.

Yield: 4 servings