I like to go simple seasoning (oil / salt / pepper), super hot grill, flesh side down first until it releases easily when you rock it side to side with tongs (6 /7 minutes if it's a about a 1 to 1.5 inch thick cut). Flip to skin side down, finish 3 or 4 minutes until it pulls back a bit and you can slide your spatchula between the flesh and skin and lift it away already de-skinned!
Lately I'm very into the 50/50 mix of honey and srirachia sauce on most kinds of fish that people have posted about on here before.
~ Scott ~
Blue Weber Performer + Craycort CI • Brick Red Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing ORANGE Thermapen • UDS In Progress