My wife and children are always on the lookout for fish bones when they eat fish, the bones just peel away when you cook the fish this way. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Refrigerate 30 minutes to 1 hour, turning occasionally. Cook about 4 inches from hot coals 5 minutes.
Fish is done when it flakes easily with fork.
Makes 4 servings. The recipe that I have is for a marinade for smoked fish that simple to make and tastes great. Add 1 tsp. Add fillets and let marinade for 48 hours and smoke with hickory wood chips until done. You need a grill basket to clamp filets inside of.