I like a Lake Superior steelhead on the charcoal grill. Gutted, gilled, head removed so it will fit on the Weber. Briquettes on either side of the fish. A shallow pan of beer to keep things moist. About 25 minutes, then flip over. Maybe some apple wood chips. Maybe not.
I've got half a steelhead in the freezer for this weekend's bar-b-que....
Do you 'pat' the fish to remove contaminants before or after cooking? Here in Alaska we don't have that quandary!