Note: The sheepshead we have in the gulf is a different fish than the sheepshead off the California coast. I don't know if those fish are any good to eat or if this would work for them. This is for the gulf type, as in the top row in this pic:
Fillet the fish. Leave the skin with scales on. Rinse each fillet clean.
Make a baste of melted butter with garlic. This is the main requirement. If desired, any other seasonings may be added, such as cajun spices, or salt & pepper, etc.
Using a covered grill, pre-heat the grill. Skin side down, coat the fish with the basting sauce.
Place the fillet on a hot grill, skin side down. Cover the grill, let stand for 10 minutes.
Remove from the grill. At this time, take a knife & separate the meat from the skin, discarding the skin.
Fillet the fish. Leave the skin with scales on. Rinse each fillet clean.
Make a baste of melted butter with garlic. This is the main requirement. If desired, any other seasonings may be added, such as cajun spices, or salt & pepper, etc.
Using a covered grill, pre-heat the grill. Skin side down, coat the fish with the basting sauce.
Place the fillet on a hot grill, skin side down. Cover the grill, let stand for 10 minutes.
Remove from the grill. At this time, take a knife & separate the meat from the skin, discarding the skin.