I was planning on cooking it similarly to the pike that I had done a while back. I ended up grilling it instead.
For seasoning I used sea salt, pepper, red wine (cabernet shiraz), and a sprinkling of cayenne pepper.
I have never grilled fish before, and I thought that the fish would get flaky and fall through the grill. So initially I had covered the grill in tinfoil. That didn't seem to work well for flipping the fish, so I tore it off. And you know what? The fish never stuck or started to fall apart - it was beautiful.
I grilled them on both sides until the fish was opaque all the way through. I think it was less than twenty, maybe less than fifteen, minutes total grilling time.
They were delicious! I had a small piece and my husband had a piece, and my son ate this whole plateful that you see here in the picture. He said it was the best fish that he had ever eaten. I would make this again.
I also made a caper sauce for this fish (my husband and son don't like it, but I do). I chopped up three roma tomatoes, added a couple tablespoons of capers, and a teaspoon each of lemon basil and pineapple mint (both from my garden). I heated this in a small sauce pan until the tomatoes were wilted. I thought that this went well with the fish even if I was the only one who would eat it!