Much experimentation with our portable grills and we do love our FireSense earthenware grill - we load up with lump charcoal to get it going and then part way through the warm up we add mesquite wood blocks so that it becomes a wood fired grill... then at the highest heat with the embers glowing bright within an inch of the grid we place seasoned Grouper or Snapper until it's slightly browned and crisped on the exterior while the inside is moist and tender - about two minutes per side. Fish fillets are best prepped into 2 to 3 inch servings about an inch thick, salt and pepper and a light spray of olive oil. Great with fish tacos or as main entrée!
