Grilled White Fish

Ingredients:

4 small fillets (about 2 lbs) of any firm-fleshed white fish fillets (John Dory, Red Snapper, Sea Bass, Rockfish, Salmon, Swordfish)

1/2 cup lemon juice

1 teaspoon salt

1/2 cup (2 oz.) of the Spanish Feast Rub.

2 tablespoons of olive oil or butter

Wash the filets, pat dry.

Place in baking dish and squeeze the lime juice over the fillets then sprinkle the salt and the rub all over them. Refregerate for 30 min to 8 hours.Just prior to serving, preheat oven to 500F. Pour the olive oil over each fillet. Bake in the oven for 8-10 minutes (depending on desired doneness). Sprinkle a pinch of the rub on each fillet before serving.