I agree with the keep it simple thoughts. I like to grill the fish skin side down (spray some cooking non stick on the skin before putting on the grill).

I like to add some soaked wood chips, but thats personal taste.

As it is cooking spread some hazelnut butter over the top. To make this:

Toast Hazel nuts (filberts) in the oven. Keep an eye on them so they dont burn. Rub them together in your hands or a towell to remove the skins. Let them cool.


Melt one or two sticks of butter.

Crush the hazelnuts and add to the melted butter.

If it suits your taste add ground pepper, worshtershire sauce, crushed garlic, minced parsley to the butter.

Put the butter in the fridge to firm up.

You can make the butter in advance and it will be good for weeks if kept cool. Its great on grilled veggies as well as fish.

Once the top of the fish looks mostly cooked, flip it to get some grill marks on the flesh side and serve.