Here is a grilled whole fish method, which I have done many times camping out or just out in the Bahamas surviving off the land. Our big boat has a nice gas grill and we have cooked Cero mackeral, and Yellow jacks with this method, and it is great. I use the fish griller, which clamps the fish and allows you to turn it easily, without any breakage. First I just gut the fish, small dophlin, jacks and mackeral have such small scales, it isnt neccesary to scale them. Some other types such as snapper will of course have to be scaled. I score each side about every inch or 2, down 1/2 way through fillet. The skin prevents the herbs and spices from getting in and flavoring the meat. Then I stuff the mouth, gut cavity, gills with chopped herbs, garlic, cilantro, basil, hot peppers, oregano, whatever way you want it to taste. Fresh herbs is the only way to go with this. Then in the scores I stick in pieces for chopped garlic, rub some herbs in, slightly salt and pepper, and drizzle olive oil all over it. On a medium grill, I place it on and turn it when it looks done on that side-I like a little char to it, makes the skin crispy. Browned, not black. Make sure it is cooked all the way through the thickest point. The fillets will peel right off the bone. I leave the head on, it makes a nice presentation. Enjoy.