Try to get to know your local fish monger…not just retail store…one that supplies restaurants with portion controlled fish. Such as the case here in Savannah with Matthew’s Seafood which supplies many local restaurants with seafood. Restaurants call for specific cuts (4 oz, 6 oz, 8 oz, etc). So what happens to the trimmings? TG recently bought some trimmings and made some outstanding kebobs for about half the per pound price of the fish itself.
I sauteed the vegetables in a small amount of olive oil and sprinkled with some seasoned salt and black pepper. This allows the veggies to soften up a bit before going on the grill