On Mon, 13 Dec 2004 18:11:46 GMT
"kilikini" > wrote:
> An hour? Whoa! Should be like maybe 10 - 15 minutes tops, depending
> upon how large the size of the fish was. If you wrap the fish in foil
> you just keep checking the fish for done-ness, then when it's not quite
> done, you take it off the heat and let it sit to finish. Easy and good.


Reminds me of cooking for my ex's parents. Grilled some salmon until it
was just starting to flake apart, served it. they said "Oh this is
wonderful, but it's undercooked" and put it back on the grill until it was
like cardboard . . . . It would have never worked out, girl grew up in a
house with 'eggs' in little plastic jugs for cryin out loud.