| How To Cook: |
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1. Wash the fish, pat dry, cut into 6 serving-size pieces and trim as required.
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2. Place in a shallow ovenproof baking dish.
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3. Pour the lime juice over the top and allow to soak for a few minutes on each side, and then discard the juice.
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4. Pour the butter over the fish and sprinkle with seasonings.
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5. Grill for about 10 minutes, basting once with the butter.
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6. Remove from the heat and baste again with pan juices; set aside to cool slightly.
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7. Mix the soup and sour cream together and spoon on top of each piece of fish.
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8. Bake for 30 minutes in a slow oven (325°F).
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9. Serve in the baking dish and garnish with onions and shrimps.
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