We eat lots of fish cooked in the bbq and keep it pretty simple to let the flavour of the fish shine through. Atlantic Salmon for us is skin on and salted to make it crispy. 3ish minutes each side for thick pieces and it's ready to go.
For snapper, barramundi, parrot fish etc I just dry the fillets off with a paper towel and lightly salt then cook on a hot grill to get the little crispy bits on the fish. A drizzle of olive oil and a squeeze of lemon is all you need. If you want to add flavour, a nice salsa of finely chopped mango, red onion, cucumber, olive oil, parsley, a little sugar and salt is really lovely spooned on top of the fish.
Edited by Xiola, 20 December 2012 - 03:40 PM.