I like to take my Brooks and rainbows and gut them, then fill them with a mix of crushed pineapple and a tablespoon of vinager and some lemon zest. Take some bakers string and tie it in three places to keep the stuff from falling out and put it on a hot grill for about 8 minutes on both side or until it is cooked to your liking. The stuffing can be tossed as the flavors soak into the meat as it cooks.
Lakers (never caught one but buy from market myself) I like to use this seasoning called Soul seasoning. I rinse the fish and pat it drie. Then I rub a light mix of olive oil and liquified garlic and onion(use food processor). Oil the skin side of the fillet. Spread this on the meat side of the fish and let it set in fridge for about 2 hours then season with the soul seasoning (spicy). Throw it on the grill and cook meat side up till done. Now i rarely use tarter depending on the fish I cook so I cannot say how well these taste with tarter other than the wife and kids still eat it.
Lakers (never caught one but buy from market myself) I like to use this seasoning called Soul seasoning. I rinse the fish and pat it drie. Then I rub a light mix of olive oil and liquified garlic and onion(use food processor). Oil the skin side of the fillet. Spread this on the meat side of the fish and let it set in fridge for about 2 hours then season with the soul seasoning (spicy). Throw it on the grill and cook meat side up till done. Now i rarely use tarter depending on the fish I cook so I cannot say how well these taste with tarter other than the wife and kids still eat it.
