On 2013-08-20 19:44:31 +0000, Helpful person said:

> On Tuesday, August 20, 2013 1:02:35 PM UTC-4, gtr wrote:
>>
>> Once home I opened it to find that it was cleaned but not fileted. I
>> did a really lame job of getting the head off and even more pathetic
>> job of fileting it, but what the hell, I managed to get the job done.
>> Also--I got another shot at fileting a fish, which I figured I'll be
>> pretty good at one day only if I do it anothe 40 times.
>>
>> Slathered some olive oil and thyme on it, broiled it for a 3 minutes a
>> side. Tasty, easy (despite the filet job) and cheap. I'm going back
>> down to H-Mart again today.
>
> Next time cook the fish on the bone and with the head and filet as you
> eat at the table. It will taste much better.

The wife suggested that, but with neither of us having never done this
before, I was unsure how best to go about it. Most of the time, I
dress the fish/chicken/beef and then pop it in the broiler. I take my
guesses about how long it should be on each side, usually 3-4 minutes a
side.

In the case of the whole fish, as thick as it was, I figured I'd need
to bake it or poach it, instead of broiling it in order to ensure it
was done all the way through. So the whole process was something I
didn't know and hadn't researched.

Any guidance regarding approaches to whole-fish are appreciated. We
have no worries about actually EATing a whole fish...