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GRILLED MULLET

1 ½ pounds mullet filets
2 limes — juice of,
Up to 3 ½ cup butter
1 teaspoon salt
½ 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 hot grill and brush with butter.

Season with salt and pepper.

Baste frequently with butter as fish browns.
 

Here in Niceville, Florida, Home of the Boggy Bayou Mullet Festival, Mullet is served with cheese grits, coleslaw and hush puppies.