Hi I’m Blaine with BBQGuys. com, and todaywe are going to catch some fish and grillthem up on the Weber Q. Got a nice mud cat here, they are fun to catch,but the fish I like best on the grill areBrim and Bass. I’ll throw this one in the ice chest. Now that we have a few fish for the grill,i’ll see what I can catch on cut bait. This right here is one of my favorite fishto catch for sport, this is a Bowfin, or asit is called locally, a Choupique. These fish can breath in the water or on land. They bite down like a bear trap, so make sureto be careful when handling them. Now this one is a fighter!It looks to be around 25 inches long, thisis a really nice fish!Now that we got some fish, let’s fire upthe grill!Since I’m grilling the brim and bass whole,I’ll start by scaling them. If you don’t have a fish scaler, a spoonlike I’m using today works just fine. Just work your way from the tail to the headof the fish, and give them a dunk in somewater to clean them up. Now since the brim are small, it’s bestto remove the head to make gutting them easier. For the bass, make a small incision underthe gills, then make a cut down the belly& remove the guts. Now for the stuffing, I’ll slice some freshlime and lemon. Leaving the lemon and lime peel on will letall those flavorful oils infuse in the fishwhile they grill. For a spicy kick, I’ll slice some jalapenosto throw in the mix as well. Next, I’ll make some compound butter, startingwith a few cloves of chopped garlic… andsome chopped parsley for a fresh kick. I’ll throw in about half of the bunch. Now just dice up some room temperature butter,and add it to the mix. Season to taste with your favorite creoleseasoning blend… and mix everything to incorporate. I want all of these flavors to infuse intothe fish from the outside too, so I’ll scorethe outside of the fish too before coatingwith the compound butter. Coat the cavity of the fish with some compoundbutter, and stuff it with the sliced lemon,jalapeno & limes. Coat the outside of your fish with a generousamount of the compound butter & it’s timeto hit the grill. I have my Weber Q preheated for medium highheat, and I seasoned the cooking grids withsome coconut oil to keep the fish from sticking. Alright, I’ll let the fish grill with thelid closed for about 3 minutes, then the brimshould be ready to flip a couple minutes beforethe bass. These are grilling up nice, I’ll go aheadand flip the bass… beautiful!After about 5 minutes on the second side,it’s time to get these guys off the grill. There is nothing better than fresh fish onthe grill, and remember… at BBQGuys. com. . we smoke. . the competition!