I want to grill some small mouth bass. Give me some suggestions. I have no idea how to cook them!?

Answer 1

I like keeping things simple. I know after a long day of fishing all I want to do is eat the fish I just caught. This is what I do for my small mouth bass.

I de head and gut the fish. Then remove the skin/scales. Make a pocuh out of tin foil and put the fish in. I put whole garlic cloves in the inside and on the outside I put a drizzle of Olive oil (butter is good too), lemon juice (fresh) and then a seasoning I use a mixture called garlic garni, butt pappy's is good and so is spices labeled for fish. Close up the pouch and cook on the grill until your fish is flakey. TAS-TY..

Man, that makes me want to go fishing today!

Answer 2

This technique is best when corn is just coming in, during midsummer. Slice off the corn and use the green husks for wrapping. Don't be alarmed when the corn-husks become charred — they should.
The use of fresh cornhusks will help moisturize the "wraps." If you need to use dried husks, found in Mexican markets for use in making tamales, soak them in water for about 30 minutes before using. But for this recipe, freshly picked is best.

2 ears fresh corn
2 pounds smallmouth bass fillets, cut into four pieces
4 tablespoons unsalted butter, cut Into chunks
Juice of 1 lemon (about 3 tablespoons)
Salt and freshly ground black pepper
Lemon wedges


1. Preheat the grill.

2. Carefully peel away the cornhusks and set aside. Pull all silk off each cob.

3. Holding the cobs upright, slice downward with a sharp knife, cutting off the corn in rows. Discard the cobs and set the cut corn aside.

4. Spread out and press flat two or three husks per fillet. Sprinkle a layer of corn on the leaves and lay a fillet at right angles to the husks, one on top of each "packet."

5. Cover the fillets with the remaining corn. Dot the corn with the chunks of butter.

6. Sprinkle the lemon juice over each fillet and season with salt and pepper.

7. Fold the husks over the top of the packets on all sides (to form an envelope shape) and secure with toothpicks.

8. Lay on the grill for about 6 minutes; turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred.

9. Serve immediately with the lemon wedges.
hope you enjoy!

Answer 3

Leave them whole but gutted of course. Season to your liking and use a fish rack that locks the fish into place. You can buy them at home depot. Just make sure you oil it good.

Answer 4

they are better deep fried, but use tin foil as a wrapper on the grill, add lite seasoning and olive oil.. they are sooo good..

Answer 5

Rubbed with Virgin Olive Oil, lemon juice and rosemary....soooooooo good.

Answer 6

try