• 2 lbs. Fresh Scamp (4 - 1/2 lb. Filets)
• 1/4 lbs. Chopped Pancetta
• 1 Stick of Real Butter
• 1 Cup GumboGuys Sweet-Spicy Cajun-Q! Sauce (or your favorite)
• 1/2 Cup Honey
• 1/2 Cup Chopped Parsley
• 1/2 Cup Chopped Green Onion
• 1/2 Cup Chopped White Onion
• 1/4 Cup Chopped Sweet Red Bell Pepper
• 2 TBSP Extra Virgin Olive Oil (EVOO)
• 1 TBSP GumboGuys Cajun Belly-Rub! (or your favorite Cajun spice)
• 1 TSP Minced Garlic
• 1 TSP Cracked Black Pepper

Directions:
First, fire-up the grill, but not too hot! I usually coat the grill with some non-stick product to help me out. Now, take about 1 TBSP of EVOO and coat those Scamp filets completely. Next, cover the tops and bottoms of those filets with GumboGuys Cajun Belly-Rub or your favorite Cajun spice, and let them sit while you work the Mix!

The Mix is easy-does-it, too. Simply put a medium-sized skillet on medium-high heat, and add 1 TBSP of EVOO, the entire stick of Butter, Chopped Pancetta, 1/4 Cup Chopped Parsley, Green Onions, White Onions, Sweet Red Bell Peppers, Minced Garlic and Cracked Black Pepper. Cook everything until the White Onions are translucent, then turn the heat down to low and cover.

In a small skillet on medium low, stir in the Honey and GumboGuys Sweet-Spicy Cajun-Q or your favorite BBQ Sauce. Grab the fillets, the sauce, and head out to the grill! Cook these fillets carefully. Not too hot, and watch them close, 'cause they won't take long. Once you turn the fillets, coat each one with your BBQ glaze and only turn once more. Make certain to generously coat each side only once.

Plate the fillets with a garnish of fresh-cut parsley and the Mix right on top, or on the side. Either way, it's Cajun-Crazy!