Fire up the grill or make your campfire. When ready, push briquettes or firewood over to one side, so you have an in-direct grilling spot.
Slather the inside of each fish with about 1 tbsp of butter and season with garlic powder, salt and pepper. Place a bundle of mixed herbs in each fish and a couple slices of fresh lemon.
Place each stuffed fish on the in-direct side of the grill. Cook for about 5 minutes on each side. You want the fish to be opaque inside and starting to flake.
Remove from grill. Remove herbs and lemon slices. Gently open fish and very carefully pull out the back bone. Start at the top of one end of the fish and it should just pull right out, along with the tiny bones, leaving the flesh behind to enjoy.
Serve along side wild rice and asparagus with sliced lemons.