A local Asian market ran a special on whole fresh "tilapia," a farm-raised freshwater fish: 99 cents a pound! So I figured, what the heck, try an Eggsperiment. I had the butcher split it in almost in half [butterflied] and clean it. He said he couldn't filet it, which turned out to be a blessing in disguise.[p]Cranked the Egg up to 400 -- tossed on some carrot-sized pieces of oak. Spread a little olive oil on the fish and shook on a lot of season salt. [p]Slapped the fish, skin side down, for five minutes, right onto the main grid [rather than using a fine-mesh fish grid], and closed the dome. Flipped it with a couple of big spatulas and grilled it for about five minutes on the other side. The bones held it together well -- a filet would have fallen apart.[p]The timing [10 min. total] seems short, but the rule of thumb on fish is 10 minutes per inch of thickness at 400 degrees in a regular oven. There's no reason to use a different rule in the Egg, right?[p]Came out great -- smoky, nicely grilled, done without being overdone. Fine flavor. The only downside is that this particular fish has a lot of bones, but they were pretty easy to pick out.[p]Has anyone tried a similar technique with trout?