First I like a GRILL (some would say SMOKER) for my Fish as I like to use CIDER WOOD Flat STICKS. (CIDER WOOD STICKS) you can buy at a cook supply store)
Once I have cleaned and flayed them I will add a Cider Wood Stick between them and the fire with the skin on top, keeping the fish between them as they cook on the grill. as to the heat of the grill I will leave for 7 to 10-mins. Now its up to you as I do like to add a touch of sea salt, Butter which to me kind of in-riches the smokey flavor. Once cooking complete add bred and serve.
(over a CAMPFIRE skin down to act like a pan) with Lemon for added flavor.
Truly one of the best cook books I would suggest covering most everything is "Cook's Country" The Complete showing some wonderful recipes for Grilling lots of meats but no fish. They also list Grilling equipment if interested.
Once I have cleaned and flayed them I will add a Cider Wood Stick between them and the fire with the skin on top, keeping the fish between them as they cook on the grill. as to the heat of the grill I will leave for 7 to 10-mins. Now its up to you as I do like to add a touch of sea salt, Butter which to me kind of in-riches the smokey flavor. Once cooking complete add bred and serve.
(over a CAMPFIRE skin down to act like a pan) with Lemon for added flavor.
Truly one of the best cook books I would suggest covering most everything is "Cook's Country" The Complete showing some wonderful recipes for Grilling lots of meats but no fish. They also list Grilling equipment if interested.