Agree with others, Old Bay dusting for shrimp and crab and most fish, then onto the smoker or grill. Baste with 50/50 Kerigold garlic herb and regular Kerigold butter. Finish with a bowl of fresh lime and lemon wedges so everyone can adjust to their own citrus level liking.
In Florida, I only salt and pepper my mullet before either going into corn meal and frying, or onto the smoker.
As a side note, I also like Walmart brand Herb breadcrumbs to toss fish in before baking when weather's bad and can't grill.