■ Summer months bring extended days that give us more time for fun and relaxation. Because it’s a time of year when we’d rather play than perform mundane household chores like cooking and cleaning, many of us depend upon our trusty hibachis for no-cleanup barbeques.
In May 1984, the “Fishwife” featured barbequing ‘ahi and included numerous sauce and marinade recipes and lots of tips to remember when you cook over the coals. This month, we’re sharing recipes for white- and red-meat fish, which you can adapt for your favorite species.
Nellie’s Citrus and Herb Fillets
1½ pounds fillets (mahi, snapper, ulua, ono)1 grapefruit¼ cup white wine2 tablespoons parsley, chopped3 tablespoons oil1 green onion stalk, sliced1 teaspoon dried marjoram, crushed
PREPARATION
Cut fillets into four pieces, and place in a shallow,…
