the other way i do this is what i call pan frying. i do pretty much the same as above but i use the side burner on my gas grill. it takes longer because it isnt so hot but tastes just as good and doesnt burn or dry the fish as easily. no breading to hold all that darn oil. you are just eating fish with a light film of oil and seasoning. serve it right out of the pan. it also makes good sandwiches reheated later.