Heres my favorite way, which you've probably heard...
After cleaning (I just cut head off and gut, leave skin on), I lather up the body and inside cavity with butter and then stuff the inside cavity with lemon wedges. I then drizzle lemon juice over the whole thing. Then, generously sprinkle lemon pepper seasoning over both sides. The key here is the quality of the lemon pepper seasoning. You wouldnt think, but a $1 bottle vs. $3 bottle of lemon pepper seasoning really enhances the taste. You can also add a few shakes of normal salt to taste. You can either bake for about twenty minutes, or my favorite is wrapping the whole thing in tin foil and doing it on the grill. With the foil, the butter and lemon juice actually kind of steams it more than grill it. Grill til the skin easily falls off, but not too long to where the bones start break apart within the meat. Mmm, my mouth is watering while I type.
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