We eat fish all the time. Sometimes twice a week. Cooked all different ways. Catfish, bass, crappie, bream, redfish, flounder, trout, sheepshead, mullet or whatever else we can catch. For fried, we use zatarains and a fry dady. For grilled or baked, whatever seasons we feel like that night and a little butter and squeeze a lemon on it. Sometimes we sesason it up and melt a little butter in a skillet and cook a few min on each side.
I have done this one with several different fish but usually use redfish or bass. Fillet fish leaving the skin and scales on. Season with whatever you like. I usually use garlic powder, tony's(season salt), and sometimes lemon pepper. Or sometimes just lemon pepper. Place on hot grill skin down entire time and cook until it flakes easy. About half way through, brush with melted butter. After its done, squeeze a lemon on it. And yes, charcoal is much better.
I really like these https://www.mccormick.com/Products/GrillMates/Marinades/Grill-Mates-Garlic-Herb-Wine-Marinade.aspx on grilled fish. Especially snapper, shark, sordfish (steak size pieces of fish) but works good for the above "half shell" method.
And here is a new one that we just tried that is great.
Mix together:
3/4 cup bread crumbs (I used italian panko)
1/4 cup parmesan cheese
1± tbs tony's (didn't measure)
1± tbs garlic powder (didn't measure)
and
1 egg in a separate bowl
Dip fillets in egg then coat well with crumb mixture. Heat skillet over medium heat and melt enough butter to coat bottom of pan. Cook fish on each side until brown. If needed, add a little more butter to the skillet just before flipping.
This can also be baked. We have tried both ways and both are good, but the pan fried is the best.