BLUEGILL MARINADE

 In a mixing bowl, combine the following to make your marinade:

1/2 cup olive oil
1 tsp garlic powder
2 tsp lemon pepper
2 tsp cilantro
¼ cup lemon (or lime) juice
Salt to taste   USE BENSON'S
A few dashes of cayenne pepper (optional)

Prepping the filets:
Lightly brush each side of your bluegill (any panfish or white flesh fish will work) with your marinade.
Save excess marinade. Place in refrigerator for at least thirty minutes.

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GRILLED BLUEGILLS
4 to 6 lbs. bluegills (or any sm. panfish) Flour seasoned with salt & pepper Lemon slices Gut and scale bluegills. Wipe dry on paper toweling and dust with flour seasoned with salt and pepper. Stick thin slice of lemon in cavity of each fish. Place fish in well-oiled basket grill, close and hold grill over hot coals, either hardwood or charcoal. Cook about 5 minutes per side. Serves 4 to 6.