Grilled Fish Superb

• 6 Firm fish steaks, filets, etc. (swordfish, halibut,salmon, mahi mahi, sea bass, Etc.)1/2" to 2" thick
• Butter or Mayonnaise
• Fresh lemon
• "Salad Supreme" Seasoning

1. Heat grill to HOT.
2. Place fish in pyrex dish and squeeze fresh lemon over all.
3. Top each steak/filet with 2 or 3 little dots (1/2 tsp. ea) of butter or mayo.
4. Sprinkle SPARINGLY with Salad Supreme (just a bit)
5. Open grill, if covered and turn heat to MED, or raise grates if not using gas. Wait 1 minute and lay fish onto grill, relatively close together. THE SECRET: cover with upside down disposable aluminum cake pans, pie plates or another shallow pan that you can toss or use over but will not be pretty again. (this keeps the moisture from the fish circulating around it and the mayo or butter adds flavor and drips onto the grates/coals and creates the FLAVOR, which rises up back under the pan and into the fish. Depending on thickness of fish, cook 3-5 minutes. Turn over, more lemon, butter or mayo again, seasoning (barely) . Cover again with pan(s) and cook another 2-4 minutes, until flaky or center is no longer pink or raw when you cut into it. Serve immediately - with rice and veggies of your choice. Almost foolproof!!

fish, butter, fresh lemon, salad supreme

Taken from www.epicurious.com/recipes/member/views/grilled-fish-superb-1204288 (may not work)