Grilled Grouper
From:	Martha, Nova Scotia, Canada
Comments:	Preparation + cooking time: 30 minutes. Grouper is also called rockfish, or rock cod. There are many species of grouper marketed in the United States, but the most common ones are the red grouper and the black grouper. All species have mild, firm flesh and are very highly regarded. Grouper is known to be a master of the art of camouflage. It is typically sold as fillets or steaks, providing 3 servings per pound [454 g] uncooked fish. Once at home, rinse grouper under cold running water; pat dry and wrap. Store into the coldest part of the refrigerator and use within 1 to 2 days. The flesh of the grouper is really white and firm, with large flakes. Remove the tough, strong-flavored skin of grouper before cooking. Cook grouper for 10 minutes per inch [2.5-cm] of thickness.
Servings:	4

2 pounds [1 kg] grouper fillets 1/2 cup [115 g] margarine or butter 1/2 cup [125 mL] vegetable oil 2 tablespoons [30 mL] soy sauce 1 tablespoon [15 mL] Worcestershire sauce 1 1/2 tablespoons [22.5 mL] lemon or lime juice Pepper, to taste

Cut fish into 4 serving-size pieces. Into a 4-cup [1-L] bowl, combine all other ingredients. Arrange fish pieces into a well-greased hinged wire grill, about 4 inches [10 cm] from hot charcoals. If you do not have a hinged grill, cover grill with aluminum foil and pierce liberally with a fork. Cook fish pieces for approximately 7 minutes per side, basting frequently with sauce. Remove to a warm dish when fish flakes easily when tested with a fork.