This recipe is designed for large fish, originally the redfish of the Gulf States. Any fish with heavy scales will work, however. In this case I am using a large yelloweye rockfish, but you could also use a California sheepshead, pargo, largemouth or smallmouth bass, grouper, snapper, a big black seabass... you get the point. The one vital thing you need is a piece of fish with the skin and scales left on. If you don't have that, you cannot make this recipe. The scales protect the fish from the high, direct heat of the grill. All you do is slap that puppy on the grill and watch the magic happen. It's super, super easy.
Serve the fish with grilled vegetables, rice, potato salad or something simple. This is, to me, beer food. Wine? Maybe an off-dry Riesling, an oaky Chardonnay, a decent rose. But nothing too fancy.