6 fish fillets (with scales & skin left on)
Creole seasoning
Lemon pepper

SAUCE:

2 sticks of butter
1 oz. lemon juice
1 tbsp. Creole seasoning
1 tbsp. Worcestershire
1 oz. white wine
1 tbsp. lemon pepper
1/4 tsp. garlic powder

Leave skin and scales on one side of fillets. Season flesh side with Creole seasoning and lemon pepper. Let stand 1 1/2 hours. Use clean piece of aluminum screen on barbecue pit. Spray with nonstick spray. Melt sauce mixture in saucepan. Barbecue fish, flesh side down, for 4 minutes. Turn over and baste with sauce mixture. Barbecue for 4 to 5 more minutes and baste 3 to 4 times during cooking. Sprinkle with lemon juice and serve. A las bas!

CREOLE SEASONING:

26 oz. box of salt
1 1/2 oz. box ground black pepper
2 oz. bottle ground red peppers
1 oz. bottle pure garlic powder
1 oz. bottle chili powder
1 oz. carton of MSG (Accent), opt.

Mix in an airtight jar.