4 pike fillets
Pepper medley or cracked
1 stick butter
6 cloves garlic, minced
1 lemon, quartered
Heat grill to medium-high heat, or light your charcoal and let it burn down to hot, glowing coals. Grease grill grid with nonstick cooking spray or small amount of olive oil. Coat each side of fish liberally with pepper medley or cracked peppercorns. Sprinkle pepper and work it in, or roll the fish in the pepper.
Melt butter on low-medium heat in small skillet. Add minced garlic; sauté for minute or so. Don’t let butter smoke, or brown garlic too much! Squeeze in juice from lemon quarters. Warm up this baste.
Place pike on grill; cook for 5 minutes, brushing regularly with baste. Don’t remove the pepper! Flip fish; grill for 2 minutes more, using remaining baste. Adjust cooking times according to fillet thickness; don’t overcook!
From— The Water’s Bounty: Member Fish Recipes