For the ceder, you need to get a grill plank ( now starting to be more common in shops that sell BBQ stuff ) , its basically a short plank of wood that you are going to burn, but in a slightly more cunning way - the food sits on top of the wood, so is not directly over the heat.
Soak the grill plank for a good half hour, longer if you remember in time. If you throw it in a bucket of water whilst you start your BBQ that should be about right. You don't need a big fire, about a 3/4 shoe box size will be fine.
Season the fish, add some butter or oil lightly over the top. When both fire and plank are prepped and ready place the fish pieces on the plank, and the plank directly over the hottest part of your fire. Close down the lid and leave for 20 minutes. What is happening under the lid is basically the wood slowly catching fire and smoldering - releasing lots of ceder smoke into the oven area, the fish is going to cook due to the heat, and get infused by this smoke.
While the fish is taking care of itself, grab some lambs lettuce or your favourite greens for a salad, I love the peppery watercress and pea leaves. Cube up some feta cheese and throw that all in a bowl together and top with a good salad dressing, mix well.
With about 10 minutes to go before the fish is done, so at half time - it's good to check progress, perhaps re-position fish to make sure even cooking and to make sure the plank has not really gone up in flames. If you are worried , move the plank away from the direct heat and let the fish cook through the last ten minutes to the side.
In a small pan or metal tray add some butter and some chopped up garlic, add a little olive oil to this as well to help stop the butter burning, place over the edge of the direct heat so the the garlic gets cooked in the final stages.
Plate up and pour the garlic over the fish, pour Pinot Grigio into large glasses and sit in the sun and enjoy.
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