Grilled Filet of Striper, Sea Trout, or Flounder - Murray Wilson

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Wayne's Words Archive

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Use heavy duty foil on the grill sprayed with vegetable or olive oil.

Lay fillets skin down and baste with equal parts of mayo and DiJon mustard mix.

Sprinkle with lemon pepper to taste.

For an added touch you may top with a slice of orange and fresh parsley.

Check fillet with a fork when it flakes apart it is done. Don't turn them.
 
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