Usually the simpler the better. If it's a nice bright fresh fish resist the temptation to doctor it up. A little garlic salt, pepper and lemon and you're done.

Sometimes I like to change things up a little. Usually I will do this to frozen fish. Take the filet and make some cuts into it through the meat down to the skin. Don't cut through the skin. Make a quick marinade from equal parts white wine, soy sauce and rice vinegar. Add a few drops of sesame oil and some dried ginger to the mix. Pour some of this marinade over the fish, but save some for the very end. Let the fish sit for a few minutes up to about one hour before putting it on the grill - skin down. Cook fish as normal (until flaking) basting it with a little sauce as it cooks. Add a sweetner to the remaining unused marinade (I use Splenda because I am a diabetic, but honey or sugar works too). This left over marinade makes a nice light sauce that does not totally mask the flavor of the fish. This fits nicely with those on a low carb diet as it has very few carbs when you use Splenda and is a nice change of pace if plain old BBQ'd fish is getting a little stale.

Steve