Combine all the ingredients together in a bowl and whisk together.  Set aside and let rest, covered, on the counter for about an hour. Place the fish on foil.

Meanwhile, light the charcoal and get the coals hot.  When the coals are ready, spoon some of the mixture into the cavity of the fish and more over the top.

Place the fish with the foil on the grill offset from the coals, but not the cooler outer edges.  Cover and cook for 15 minutes.  Turn the fish over and spoon over more of the mixture, cover and cook for another 10 to 15 minutes.

Remove the fish from the grill, redress with the remaining sauce mixture and let it rest for 5 to 10 minutes.

I served it over brown rice and spooned the remaining sauce over the fish and around the rice.  Garnish with basil.  Be careful of the pinbones!