A Good Fishy Combination

Grilling fish can be tricky, especially with flaky fish. But the following proved quite tasty:

Black Cod Fillet, skin on (a solid, slightly oily fish, so perfect for grilling)
Vgetable Oil (preferably canola)
Paprika (smoked), ground
Ginger, finely ground
Cumin, ground
Onion, dried shavings
Salt
Pepper

Rub the fish all over with the oil. Then rub on the dry spices in approximately equal quantities except for the salt (use less). Start light - about a half-teaspoon of each spice per about 2/3 pound of fish and add a bit more of whatever you're favoring that evening. Let sit for about 20 minutes.

Fire up the grill and make it hot (white-hot charcoal or high gas). Grill the fish, turning every 2-3 minutes, until layers are flaking and it is just opaque in the middle - time varies greatly with thickness of fish. The skin should also get nice and crispy. (There may be a bit of flame-up, which is good - it makes the fish a bit crispy on the outside.) Enjoy!