LEMON GRILLED NORTHERN
Contributed by John Harshbarger, Roscoe, Illinois
1 Northern Pike
1 fresh lemon (very thinly sliced)
Baste:
2 tblsp. Butter
2 tblsp. Olive oil
¼ tsp. black pepper
¼ tsp. garlic powder
¼ tsp. salt
Wash fish thoroughly, and remove head and tail. Split fish in half and remove guts. Leave scales and skin on. Lay fish on open foil on prepared charcoal grill with skin side down. Baste with butter sauce and cover entire fish with very thin slices of lemon. Grill until flesh is cooked. Serve with Grilled Baked Potato and Dijon Coleslaw. Serves 2 people.