Lime and other citrus fruits are not common in Amish kitchens in the North. Traditionally, oranges might be something reserved for special occasions. But in Pinecraft, citrus grows in the tiny yards and finds its way into many recipes—such as this one. This recipe can be used with any fresh-caught fish. Snapper is a favorite Gulf of Mexico catch.


  • 2 pounds frozen fish fillets, thawed
  • About 2 tablespoons canola oil
  • Paprika
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup fresh lime juice
  • Salt and black pepper
  • Lime wedges, for garnish
  • Cooked white or wild rice, for serving


Brush the fish fillets with the oil and sprinkle with the paprika. Combine the melted butter and lime juice and set aside.

Place the fish on a well-oiled grill, 3 to 4 inches from medium-hot coals. Cook for 5 to 7 minutes on each side, until the fish flakes easily with a fork, basting frequently with the lime juice mixture. Just before serving, sprinkle with salt and pepper. Garnish with fresh lime wedges, and serve with rice.

Variation: Before placing the fish on the grill, place lime slices on one side of the fish, and wrap the fish and lime slices with a strip of uncooked bacon. Secure the bacon with toothpicks, then grill as directed.

Serves 4 to 6

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Submitted 9/4/13.
Source: Amish Cooks Across America: Recipes and Traditions from Maine to Montana by Kevin Williams and Lovina Eicher
Submitted By: b smith

Grilled Lime Fish Fillets