Grilled Hogfish Snapper with Old Bay Compound Butter

• 1 stick Softened Butter
• 2 whole Lemons, Juiced And Zested
• 2 Tablespoons Old Bay
• 4 whole Hogfish Fillets
• 1 whole Lemon Sliced To Be Placed On Fish

1. Preheat a grill to medium high heat (350-400 degrees F).
2. While the grill heats up, make your compound butter by combining the butter with the lemon juice, zest and Old Bay with a stick blender.
3. Spray the foil tray with nonstick spray, then add the fillets.
4. Add a generous amount of the butter to each filet, about 1 tablespoon each.
5. Grill the fish on direct heat for 7-8 minutes or until the internal temperature has reached 145 degrees F (the fish will flake easily with a fork).
6. Serve with my Charleston Coleslaw and you have a winning meal!

butter, lemons, bay, lemon

Taken from tastykitchen.com/recipes/main-courses/grilled-hogfish-snapper-with-old-bay-compound-butter/ (may not work)