Sandies.... what we southern boys call white bass. This recipe is awesome for trout, white bass, bluegill/perch/bream/sunfish, and crappie.
1) Scale & gut the fish.
2) Get your grill going!
3) Take a bowl and pour in just a bit of virgin olive oil. Take the fish and dip into the oil but don't saturate it!!!
4) Place fish on the grill. Turn occasionally until the fish feels firm. Have a sheet of foil ready for each fish.
5) On this sheet of foil put down some thin slices of sweet mexican onions. Rub a dab of butter into the gut area. Sprinkle with salt/pepper or I like to use Tony's Creole Seasoning. Form the foil up into a bowl-shape and pour in a couple of jiggers of tequila and a wedge of lime (or use white wine but no lime). Seal up the "bowl" and place back on the grill. You are now steaming grilled fish.
6) Keep these bowls over indirect heat. After 10 minutes open the bowl and spread the foil flat on the grill and move over direct heat and cook until tequila or wine is completely evaporated.
Serve with your favorite sides!!
You'll be absolutely amazed at the flavor and moistness that this method produces!!