Ok, I have caught Sand Bass for decades and I never keep any, just do it for fun. Actually the only fish I keep are tuna cause you can eat em raw...with wasabi and soy
So we are having a dinner at work Friday and I ask my boss "Do you want fish?" 'Yes that would be great' "Ok, I will need to come in late so I can catch some in the morning." 'No problem, that is cool.'
So now I can get paid to fish and the pressure is on to produce, but have no idea what the best way to stick them on a grill or george foreman is.

Was thinking some butter, garlic, pepper and lemon - thoughts?

Fillet, Cut out the red meat and all of the bones. Best if you can soak in buttermilk a couple hours. For the grill, season with your favorite seasoning, and simply grill them. Keep them basted with butter.

They are good on the half shell. Cut the fillets off, leave the skin and scales on. Grill sclaes down. Season to taste. Easy as that.

Like mentioned, fillet with no bones, cut out red meat, soak in milk for 2-3 hours, rinse off, season with whatever, I like Cavenders Steak Seasoning and grill. Keep some butter on them while grilling. Sometimes I rub a little EVOO on them before seasoning.

Trim out filets as described above, baste with real butter(heavy), sprinkle with Zatarrans blackened fish seasoning fairly heavy(both sides) and put in hot,hot cast iron skillet(outside). Will smoke like heck if pan is right temp. Cooks in about 2 minutes per side. If it's sticking add a little melted butter in pan, if vapor from butter is trying to catch fire above pan, heat is a tad too high. After a couple filets you'll get the hang of it, really good!-Mike

Fillet, soak in ice water overnight to bleed out fillets. Mix red devil hot sauce and water until water is dark pink. Full submerge fillets and soak for 4hrs. This removes the strong fish taste. Season and cook to your liking either on the grill or fry. No wasted meat!!

Cooked some hybrid for Mother's Day, along with steaks.

Two big fillets. Washed and trimmed, but the red meat was NOT removed.

Placed fillets on paper plate and dried off with paper towels.

Rubbed lightly with Olive Oil.

Sprinkled Kosher Salt and Paprika on 'clean' side; not the red meat side.

Took iron skillet to burner on pit where steaks were cooking on grille.

Put a few tablespoons of Olive Oil in skillet and got it HOT.

Added Red and Green Onion and cooked until tender. Removed from skillet.

Added fillets into skillet. Kept skillet moving to keep from sticking. If sticks, let set unit it comes loose.

Cooked about 3-4 minutes as you could see fish was cooking up the sides.

Turned fish for about 2 minutes. Turned back over.

Placed onions on top of fish fillets and turned the heat down.

Poured Scampi Splash on top and cooked another few minutes.

Wow!

^

Do all the prep as above. Salt and pepper to taste. Dip in egg batter and put in ziplock bag of flour, shake it up and fry them with butter or EVOO.

You can also instead of cutting out the red meat use one of those pencil post water sprayer on the filets until the blood is gone. Gets rid of the strong flavor and seems to tenderize the filet also.

I grill them in grease. Flour, Cavenders Greek seasoning and Lawrys seasoning salt.Crispy and golden brown. DELICIOUS!!!!!!