• Heat the grill to medium high heat (400-450 degrees).
• Rinse your fish off in cold water and pat dry with paper towel. Rub the outside of the fish with coconut oil. Season outside and inside with sea salt and fresh ground pepper. Add dabs of butter inside the fish and stuff with lemon slices and herbs.
  
• Grill 6-8 minutes per side (for a 1 – 1 ½ lb. fish) and up to 10 minutes for a 2 lb fish. The fish is ready to flip when it easily pulls off of the grill grates. The fish knows when it’s time to flip, don’t force it. An easy way to flip is to use two large spatulas. Place your spatulas under the fish. Gently lift and roll on to the other spatula.
  
• You know the fish in done by checking the inside cavity to ensure the fish flakes with a fork or use an instant thermometer. Placing it in the thickest part of the fish, it should read 130 degrees.
  

FILLETING A WHOLE COOKED FISH,The fun begins!

• Cut away the head but do not cut through the backbone. The head will still be attached at the backbone.
  
• Cut through the skin and flesh down the center of the fish.
  
• Cut off the tail fin.
  
• With a spatula, gently remove the top fillet. Set to the side on a platter.
  
• Grabbing the backbone at the tail end, gently lift the backbone from the fish.
  
• There will be a thin layer of bones exposed. With the back of your knife, gently push them away from the flesh to clean the edges.
  
• Check for any remaining bones that may have been left behind. Transfer the second fillet to your platter.
• If you don’t want to serve with the skin on, you can follow these same steps. You won’t need a knife. Just use your spatula to remove the skin and then place the skinless filets on your platter. YOU DID IT!