DIRECTIONS:
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Blend shredded cucumber with sour cream, mayonnaise or salad dressing,
chives, lemon juice the 1/4 teaspoon salt, and the dash pepper.
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Mix well and chill sauce.
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Thaw fish if frozen.
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Cut into 6 portions. Place in well-greased wire grill basket.
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In saucepan melt butter, stir in the 1 teaspoon salt and 1/8 teaspoon pepper.
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Grill fish over medium-hot coals for 5 to 8 minutes brushing with butter
mixture occasionally.
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Turn and baste with remaining butter mixture.
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Grill till fish flakes easily when tested with a fork, 5 to 8 minutes more.
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Sprinkle fish with paprika and serve with chilled cucumber sauce.
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