My father use to grill mullet and trout. He would head and gut the fish, cut it down the backbone, but leave the scales on. They made a sort of "cooking dish". He would cook them flesh side down for while on the grill, then turn them over and let them finish cooking. He always used Carolina Treet BBQ Sauce , made in Wilmington, NC. It is so good on BBQ'd fish. Serve this with a baked sweet potato w/ butter and some cole slaw. Now thats a meal!!!!!!!
go to www.carolinatreet.com
for the sauce. When I go to a fish market, I have to explain about leaving the scales on the fish. LOL !!! Wish I had some right now!!!!