Kelsee Haws, Skylar Mahaffey
From lake to plate in 3 hours my wife and I completed this beautiful fishing tradition. We cooked our catches in a tin foil wrap on a little portable propane grill. The fish was seasoned with half a lemon, garlic powder, onion powder, black pepper. Stuffed in the fish are slices of lemon and butter to keep the fish moist when cooked in the tin foil. When the tin foil was opened and the fish was placed on the plate my fork literally melted through the fish and the meat just fell on to the plate it was absolutely an amazing dinner provided by nature that evening!