- Take a stick of butter and grease up a doubled up sheet of aluminum foil big enough for your fillets can lay flat and are separated. Layout your fillets on the foil and make sure you have room to fold up the edges so the fillets bake/gill in the butter.
- Add small butter slices on top of each fillet along with old seafood seasoning, kosher salt, and black pepper to your liking. Don't over due it. Additional seasoning can be added when served.
- Cover the fillets with additional sheet(s) of aluminum foil and cook on the grill for 10-15 minutes. Less is if the grill is really hot. Seal/fold the foil sheets together tight enough you can turn all the fish over to brown both sides.
- Serve with Lemon wedges and diced spring onions
If your grilling a lot of fish we recommend cooking only 4 to 6 fillets at a time. Too many fillets will end up breaking out of the foil wraps and be difficult to manage on the grill. Best to cook multiple foil wraps if you have a lot of fish to be cooked. Also recommend cooking your favorite veggies and and potatoes in foils wraps separate from your fish. This allows focus on each item individually to properly cook.