Grilled Bass - cooking recipe

Ingredients

2 (6 ounce) largemouth bass fillets, skin removed
1 tablespoon margarine or 1 tablespoon butter, softened
4 slices red onions (thin slices)
2 tablespoons sliced almonds
1/4 cup sliced green onion
1/8 teaspoon salt
1/8 teaspoon white pepper or 1/8 teaspoon lemon pepper
paprika

Preparation

Prepare grill for medium-direct heat.
Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine.
Arrange 2 slices each of red onion and lemon over the margarine.
Sprinkle with one tablespoon of almonds and half of the green onions.
Arrange the fillets in a single layer over the onions, lemon and almonds.
Top with remaining red and green onions, lemon and almonds.
Sprinkle lightly with salt, pepper and paprika.
Fold the long sides of the foil together in locked folds.
Fold and crimp short ends; seal tightly.
Place the packet directly on the cooking grate.
Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake.