I originally made this as a smoked fish, but after 3 hours of trying to smoke it on the grill, I decided that a grilled or baked version would taste just as good and be a lot more practical. The fish is so buttery that it doesn't dry out, and it will taste great no matter how it's cooked. It marinates for at least 12 hours, which is a painless way to ensure a tasty fish infused with a lot of flavor.

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