Quote:
Originally Posted by Reefman
Season filets well, lay in foil pan. Juice of fresh lemon, thinly sliced garlic, butter and olive oil drizzled over filets. I lay sliced bell pepper and onion over the fillets. On pit I place three or four strips of bacon directly on the grill on the side of the pan to add a good smoke flavor to the fish. Do not over cook.
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Then you just throw out the fish and eat the bacon.
