They are very versatile as far as cooking goes. I'll fillet them boneless and skinless and then cut the fillets into full portions. I marinate some in [glow=red,2,300]Capt Morgan's Spiced Rum[/glow], butter and lime, some in a buter lemon/lime, salt and pepper, and some get no marinade. I generally spray the grill with som Pam and just lay them directly on the grill. The trick is to be sure he bottom side is done before you try to flip them. This prevents them from falling apart. Man, my mouth is watering as I type this! ;)