2 (3-4 lb.) fresh bass or catfish
8-10 strips bacon
1 c. bottled barbecue sauce
1 tbsp. finely diced onion
Juice of 1 lemon
Dash of Worcestershire sauce
Dash of Tabasco sauce
Catsup (opt.)

Cut fish crosswise into 1 1/2" steaks; wrap each steak with strip of bacon. Tie securely with twine. Place steaks on grill. Combine all remaining ingredients. Baste steaks with mixture, turning occasionally. Grill until done. Yield: 6 to 8 servings.