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1 1/2 lb Mullet filets
2 To 3 limes; juice of
1/2 c Butter
1 ts Salt
1/2 ts 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.
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