No, I don't mean the internet meme that John Key ruined in 2011.
I mean this:
I am officially obsessed with this method for cooking fish on the BBQ. (Oh, yeah, we have a BBQ again. I'm obsessed with that, too*.)
Fish falls apart too easily, making it difficult to grill. Also, I understand that it can be overcooked or dry out if not watched closely. This solves both problems by insulating the fish from direct heat, and as an added bonus adds an unbeatable smoky flavour.
Find cedar planks (our local BBQ store has them). Other types of wood are suitable, such as cherry or maple, but the wood must be untreated.
Soak the planks in water for at least an hour, preferably overnight (I soak a couple at a time, then keep a spare in the freezer in a ziplock bag! Just soak in boiling water for 10 minutes to defrost). Pop a jar or something heavy on top, so they don't float.
Preheat the BBQ, then toast one side of the plank for 5 minutes on high heat. Flip it over, drizzle with oil, and add fish.
At this stage, you may also choose to season the fish. I love salmon with soy and oyster sauce (teriyaki works well, too) - but for snapper, I added butter with paprika, garlic, basil, and lime. Close the lid, and walk away for 15-20 minutes. Remember to close the door to the living room so that the house does not fill up with smoke. There will be smoke.
The interwebs recommend that you keep a spray bottle of water on hand in case of fire. I haven't needed to use mine to date, but like to have it as insurance.
* Due to over-zealous body corporate rules in our previous home, the pizza oven sat and gathered dust for 2 years. No propane or propane accessories allowed. Hank Hill would have cried.
The new place has no such restriction. so we purchased a Weber Q at the earliest opportunity, and have eaten the majority of our meals from it since!