• 4 Lb. Snapper, Grouper or like
  • 1 stick margarine
  • 1 tsp. onion salt
  • 1 T. green pepper finely chopped
  • 1/2 tsp. garlic powder
  • 1 T. parsley, finely chopped
  • jucie of 1/2 lemon
  • 1 tsp. Louisana hot sauce
  • 2 T. Worcestershire sauce
  • 1/4 tsp. oregano
  • 1/2 tsp. coarse ground black pepper


In a saucepan, melt margarine at 400F. Add seasoning and stir in well. Add worcestershire sauce and hot sauce; blend well. Reduce heat to 200F. Add green perpper and parsley and bring to a simmer. Lay fish steaks on foil, forming a boat that can be closed at the top. Pour a generous amount of sauce over fish. Seal top of the foil and place on hot grill. After 25 minutes, open seal and turn fish over. Reseal top and continue to grill until fish is flaky and tender. If fish is developing too much moisture, you can leave top of foil open to increase the absorption rate. Squeeze with lemon juice and serve. Serves 8.

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Submitted 6/13/05.
Source: Cajun Gourmet Afloat & on the Road
Submitted By: Jan
Pontchartrain Barbecued Grilled Fish