Mix butter or margarine, garlic, and Italian seasoning. Sprinkle the fish with a little salt and pepper.
Heat a gas or barbecue grill and put the fish, skin side down, over the hottest part of the fire.
Baste the fish with the garlic butter liberally. It's best when some of the butter falls into the flames and smokes up over the fish. As it cooks, the scales will burn very black. However, they will protect the fish from cooking too much, and the juices of the fish will steam up through the fillet. The fish is done when the flesh on top becomes opaque.
