His preferred method of prep was for me to grill them with a teriyaki or soy sauce based glaze. I came across a recipe for a Miso Glaze which I tweeked a bit.
1/2 cup yellow soy bean paste (Miso)
1/2 cup soy sauce (low sodium)
1 tsp sesame oil
2 minced and crushed garlic cloves
1/4 cup brown sugar
1/4 cup mirin
Mix all the ingredients. Reduce over low heat to slightly thicken. Cool the mixture.
Coat fish collar and belly with the glaze. Let marinade for about an hour in the refrigerator.
Prepare BBQ grill with area for indirect and direct heat.
Grill the fish with the skin side down to start over the direct heat source. Be careful to minimize the charring of the skin. Move to the indirect side of grill with skin side up. Place cover on grill. Peak in after about 4-5 minutes. Turn fish over with skin side down again. Brush on more glaze. Put cover back on and grill for about another 3-4 minutes. Check for flakiness of meat. Remove from heat source and enjoy.
I also grilled some shrimp marinaded with the Miso Glaze.