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Repeat for each fillet:
Lay the fillet skin-side-down on a piece of aluminum foil.
Then using the tip of your fillet knife, cut off excess aluminum foil by tracing around the fillet.
Leave 1/8th to 1/4 inch border around the fish.
The foil is used to prevent the skin from sticking to the BBQ grill, but is trimmed so that the Teriyaki Sauce can easily drain off and create lots of smoke.
Place the fillet, foil and all, on the grill in your HOT BBQ.
Preheat the propane type for about 15 minutes before putting the fish in.
As soon as you've placed the fish in the BBQ, very liberally brush on lots of Teriyaki Sauce, making sure you spill a lot into the coals.
Quickly close the lid so that the rolling smoke from the Teriyaki Sauce stays in the BBQ and adds flavor to the fish.
Every 2 minutes or so, liberally brush on more Teriyaki Sauce as before, making sure you spill a lot into the coals.
Continue BBQ'ing and brushing until the fish is done...about 8 to 12
minutes depending on the
thickness of the fillets.
Check the thick portion of the meat (above rib bones) with a fork.
The fish is done as soon as the thick part of the fillet flakes easily.
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