Lemon Tarragon Grouper, and a question

Theophan

I haven't grilled fish many times, and haven't always been pleased, but this time it worked out pretty well.  I had an old recipe for a marinade for fish or chicken that was olive oil, lemon juice, scallions, tarragon, Dijon mustard, and salt and pepper, and I marinated a rather small, quite thin piece of grouper (must have been a really small grouper!) for an hour and a half, grilled it at about 450 for 3 min/side.  I think that actually overcooked it a little, but it was still delicious.  Even though I oiled the grid, bits of it still stuck, and that's my question:

If you were going to grill a little fillet like this, what would you grill it on?

Here's a photo of the marinating and one of the fish just before I took it off the grill:





Thanks!

Theo

SGH

I cook a good bit of fish myself. Let me offer this if I may. When doing real thin and small pieces, back your temp down to 400 degrees. It's more than hot enough for thin pieces of fish. Also leave your cooking grid OFF of the egg while trying to reach cooking temp. One your egg hits the target temp, place your grid on for 3 minutes and then add the fish. This keeps the grid from overheating.  This has worked great for me when cooking really thin pieces of fish. There are several alternatives to this method but this one is simple and works well. 

Theophan

@SGH: Great suggestions!  I'll definitely give it a try, next time -- thanks!