If you’re making a sandwich, cut the fillets into 1 1/2 inch strips before seasoning. — posted by Zusie-Q

This is standard fare at all tailgating parties, backyard fete's and anything in between. I've been making it for about 5 years and had NOTHING but compliments. BEWARE...this is spicy hot! -- posted by Sherrybeth

Great marinade for salmon. — posted by Hungarian Gypsy

Perfect for the grill . . . the delicate fish grills on squares of foil over indirect heat for moist results. -- posted by Hungarian Gypsy

I cannot recall where I found this recipe but it is a simple and easy way to prepare this variety of fish. Offer Greek Snapper on the Grill with Red or Spanish rice and maybe some young sweet peas. Serve the tartar sauce in a hollowed out lemon half for a nice special presentation touch. This could easily serve 3 or 4 depending on one's appetite. -- posted by jdrichardson

This is SO easy, even though it sounds fancy. Delicious, too! I used indian chili powder rather than the american kind....still not overpoweringly spicy. There was just enough "bite" to complement the lime juice. -- posted by JacquelineS

From the South Florida Sun-Times, Thursday, September 22, 2005 This is a very light and easy recipe to make that we have really enjoyed time and time again. Depending on the size of the lemon it can become a bit too much lemon for ones taste so adjust accordingly. -- posted by jdrichardson

From a chef in the Caribbean. — posted by Zusie-Q

I marked this as excellent, so I must have liked it alot. It's from "Favorite Recipes from Quilters." Prep time approximate. -- posted by Debbie R.

This is from a clipping i cut out years ago by MME Jehane Benoit. Filling confort food. Just add a salad and you are set to go/ -- posted by conniecooks