Sole

• sole or flounder filets
• 1/2 tsp. salt
• 1/2 c. milk
• dash pepper
• 1/2 c. flour
• pinch of sage

Pour milk into a pie plate. In a paper bag mix the flour, salt, pepper and sage. When the coals are a medium-dark, place a well-greased grill 5-inches above the coals. Dip the filets in the milk, draining excess milk, drop in bag and shake to coat the pieces, shake off excess flour, lay on grill. Grilling 3 to 4 minutes and turn, grill 3 to 4 minutes more, or until the filet flakes easily, remove at once and serve.

Go To Page: 1