Fire up coals in Weber type grill leaving grate off. When coals are ready spray grate with Pam or other nonstick spray. Place fish on grate, skin side down. Do not flip while cooking. Put lid on grill and baste fillets occasionally with reserved marinade.
Fish is done when meat flakes easily at thickest part.
Cooking time varies with thickness of fillets. Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish. Marinate with the garlic, soy sauce, and olive oil, overnight if possible.