DIRECTIONS
Prepare sheepshead fillets with the skin still on. This gives you an excellent side of protection from the heat of the grill. This skin layer may stick to the foil when fish is cooked. Do not be afraid the meat will come right up.
Prepare your seasoning and marinate the night before. Place your sheepshead into a gallon size Ziploc bag. Cut your lemon in half and squeeze in all the juice. Add your garlic, chives, thyme, rosemary, pepper and marjoram into the bag and shake all together. Let the fish marinate for 4 hours or overnight.
Cover your grill with aluminum foil and coat with olive oil to ensure fish does not stick.
Heat your grill to a medium heat, and when the grill hits 250 to 300 degrees it is ready for the fish.
Place the fillets on the aluminum foil with the skin side down. On the meat side, lightly sprinkle some old bay seasoning. This will make the dish a little spicy but should pair well with your already marinated sheepshead fillets.
Take another piece of aluminum foil and cover the fish to ensure the moisture stays in and the sheepshead does not dry out.
Cook on low to medium heat for 8-10 minutes or until the fish is done.