I hope you don't find this lame, in that it's cooked in foil packets and not on the grill itself. But I took it to a picnic in the park last night and it turned out beautifully.
Make individual foil packets by starting with heavy duty foil and layering the following ingredients in this order: leeks, julienned carrots, red pepper strips, cut long beans, fresh red snapper portion, chive blossoms or chives. Then pour over the following marinade: freshly greated lemongrass, freshly grated ginger, lime juice, fish sauce, mirin and a pinch of sugar. You'll want a few tablespoons of the marinade in each packet.
Just seal up the packets and cook them on the grill. Serve one per person and serve with lemon wedges, fresh bean sprouts, mint leaves, cilantro, and fresh basil. We all loved it and it was far healthier than a typical brats and burgers cook out!
On the grill, simple as it gets.
Using a whole fish, EVOO, salt and pepper over and inside the fish. Add a couple of thyme twigs and thinly sliced lemon in the cavity, grill in an oiled fish basket over high heat roughly 5-10 min per side depending upon the size of the fish.
Done when inside is white and the meat flakes.