Happy Memorial Day everyone!
I've got my little 5-gal Weber, bulk, lump charcoal (not Kingsford), and my propane torch to get it all started. My wife brought home a frozen fish, which was cleaned, gutted, and de-boned. . . amost as if the fish were spatchcocked.
I'm thinking of doing this on the grill, but am curious about two things: A) can I start it straight from frozen or do I need to thaw it; and B) sauces or spices. It's a milkfish, so would a sprinkle of something in particular be good (I hesitate to use Old Bay because it's the "Old Standby".