I have tried blackend and it is very good, but I believe I like it on the half shell better.
When you clean it, just take off the fillets and leave the skin and scales on.
Season the flesh side liberally with whatever seasonings you like, I usually use salt, fresh ground black pepper, and Old Bay, Emerill's Essence, or whatever cajun blend you like (not all three). I usually put a small amount of olive on on first to get the seasonings to stick well.
Then spray or brush liberally with olive oil.
Get your grill nice and hot (oil grill too).
Grill about 4 minutes flesh side down (over high heat), then flip over, turn heat down, close the lid and cook until firm to the touch or flakes easily with a fork in the thickest part.ENJOY! It will come right off the skin for serving.
(If you like, you can melt some butter, add some lemon juice to it, and drizzle over the fish after taking it off the grill.)