Note Serve with rice and asparagus and fresh sliced tomatoes.

Method:

1. Rinse chilled fillets and place in marinade dish
2. Combine melted butter, vinager, salt, pepper, garlic, cummins in bowl
3. Brush butter mixture over both sides of fillets and pour rest in pan and let marinate for 15 minutes.
4. Grill over medium heat only until heated
5. Turn fillets over and sprinkle paramesian cheese over entire fillets.
6. Grill only a few minutes more. Do Not Over Cook. Fillets should be easy to flake and moist not dry.
7. Meanwhile, prepare the asparagus as directed in the note above.
8. In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil and brush over the fillets and squeeze on lemon or lime.
9. Serve immediatly