You can't beat a good old deep fry, but I do like to use a sea food stuffing that I use for Salmon when I go to the coast every year. Once you get the y bones out, it leaves a pocket, or a "flap" (the way I do it any way). Open the flap, put in your stuffing and close up the flap. Add some onions and lemon on top of the fillet, wrap in tin foil and put in the BBQ on the higher rack for 20mins. No matter what you cook.........everything tastes better on the BBQ. I'll have to try the ceder plank and bacon method mentioned earlier, that sounds delish! To heck with it.........trying them all!
