Mark Schram with a Birchwood, WI Bass
• 2 pounds of bass fillets
• 1/4 cup melted butter
• salt and pepper to taste
• 1/2 tsp. cajun spice
• 1/4 tsp. onion salt
• 1/4 tsp. paprika
• 1/4 tsp. garlic salt
On a grill or fire, lay the bass fillets flat on aluminum foil. Smoother the bass fillets with butter. Season remaining ingredients evenly over fillets. Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag, so no steam escapes. Place bag on grill and cook for 7-10 minutes. (Do not flip)
