Barbecued Fish 1

Four 4 lb redfish or red snapper
1/2 lb margarine
4 fresh lemons, squeezed for juice
Salt and pepper to taste
4 tbs Worcestershire sauce
1 tsp garlic, crushed

Dress fish. Cut in half and remove center bones leaving scales on one side of filet. Season fish with salt and pepper. Combine margarine, lemon juice and Worcestershire sauce and bring to a boil in a saucepan. Put fish, scale down on grill and cook, basting with sauce until fish is cooked. You may use barbecue sauce on fish instead of lemon sauce.

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Cajun Country -- New Iberia, Louisiana