2 large bass fillets with skin (no more than 1-inch thick)
1 lemon
black pepper grinder
seasoned salt (Lawry's)
non-stick cooking spray (Pam)
aluminum foil

Take the foil and bend edges upwards to keep any juices in. Make sure the foil is big enough to contain the fillets. Place the foil on the grill, spray with non-stick cooking spray, and turn grill on high until foil is hot, then turn heat to medium-low.

Once surface is hot, lay the fillets on the foil skin-down and lightly coat in Lawry's. Once Lawry's is applied, grind fresh black pepper on until desired amount is reached.

Next take lemon wedges (I prefer lemon slices) and lay on the fish. Make sure if lemon slices are made they are no more than 1/4-inch thick. Make sure the fillets are completely covered in the lemon, but without stacking the lemon.

Once the fish starts to flake and is hot in the center, take a lemon wedge and squeeze a desired amount of lemon juice on the fillets.

When removing the fish from the foil, make sure to use a spatula since sometimes the fish will fall apart from tenderness.

Best served with seasoned rice or broccoli. Enjoy!

Submitted by: Kyle Kilbarger