Please read About Grilling and Broiling Fish. Trout, mackerel, and black cod (sablefish) are good choices; their scales are practically nonexistent. If you do not have your heart set on eating the skin, there is no need to scale other fish. Another option that quickens cooking and results in boneless fish: Butterfly them and cook entirely skin side down. To grill larger fish, build a two-zone grill fire, cook over the coals on both sides as directed, then move the fish off to the side of the coals. Cover and cook until the internal temperature reaches 125° to 130°F.

If necessary, scale and prepare for cooking:

Prepare a medium-hot grill fire, or preheat the broiler (with an oven rack 6 inches from the heating element). Pat the fish dry and brush with:

Sprinkle inside and out with:

To grill, place the fish on the grill over direct heat for 5 minutes, then carefully turn the fish and cook until done, about 10 minutes more. To broil, set the fish on an oiled rimmed baking sheet and place under the broiler. Broil the fish, turning once, until firm and opaque throughout and browned on both sides, about 10 minutes total.

The internal temperature should be 125° to 130°F. Serve immediately with: