I think that we're on the same page on the frying and grilling both. I have used a grill skillet instead of just the grill grates, and it works nice. Not as big of holes for the flakes to fall through. I really like to put Montreal Steak seasoning on grilled fish. Don't forget to put Tony C's Creole on...just about everything, especially those fried turkeys. When I fry, I always used 'Western Star' Seasoned Flour (and Tony C's). It's awesome for fish, pheasant, you name it fried, and it is made in our very own Salina, America. The only place I find it at is Dillons in the 'fancy flour' section. I actually really like the grilled fish, but I ask my wife how she wants me to cook it, 99% of the time, she wants it fried...she's little bitty, big on being in shape, and eating right...go figure.