2 Haddock fillets (or other white fish)
3 large limes, very thinly sliced
Hop Sauce for Garnish
2 tsp melted butter per fillet
smoked paprika for seasoning and colour
Preheat the grill to medium high. carefully rinse the fish and pat dry with paper towels. Spray one side of the lime slices with cooking spray and arrange them in the center of the grill to create a 'bed' for each fillet.
Lay the fish atop the lime slices and baste with melted butter and a generous pinch of the smoked paprika. Lightly tent the fish fillets with heavy duty foil. Reduce heat to medium and allow the limes to char and release their juices to flavor the fish.
Check the fish after about 10-15 mins, when fish is opaque and firm to the touch, slip a lightly oiled spatula under the limes and lift the fish off the grill.
Serve on individual plates topped with hot sauce and a side of rice.