Grilled Bass by Dr. Fred McDonnell from Hazlehurst

By kdsorgen

Ingredients

• 1 stick oleo
• juice of one lemon
• 1/2 cup of worcestershire
• 1 Tbsp. lemon pepper
• 2 Tbsp. salt
• 2 bass over 1 lb. each

Preparation

Step 1

Skin and remove dorsal and ventral fins. Heat oleo, lemon juice, worcestershire, lemon pepper and salt. Marinate the bass 3-4 hours in sauce.

Prepare charcoal fire, let coals burn low so you can hold your hand directly over fire for 20 seconds. Lay bass directly on grill (no foil). Baste and turn bass until meat begins to flake off backbone (usually 30-40 minutes).

NOTE: Use only oleo, not butter! Use a lot of salt.