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BAR-B-QUE FISH: Large fish should be cut across the grain about 3/4 inch thick or fillets of
smaller fish can be stacked. Add Santa Maria BBQ Salt to each piece of fish and place in a
bowl with enough cooking oil to cover the fish when pressed. Over the fish & oil, pour 2
Oz. of lemon or lime juice for each Lb. of fish. Marinate in the refrigerator for 6 to 10
hours before barbecuing. When ready to barbecue, drain the fish and stack firmly into a
fish or hamburger clamp. Sprinkle Santa Maria BBQ Salt lightly and place the clamp over the
hot coals. Turn and baste frequently with the oil & lemon marinade until toasted on the
outside. (About 10 to 20 minutes) Serve while fish is still juicy. Leftovers are good in
salads.
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