Pan-Fried Spot Fish

1. Rinse the whole spot fish, including the inner cavity, under cold running water and pat dry with paper towels. If desired, score the fish by making a few shallow slices with a sharp knife across the skin of the fish in a criss-cross pattern. Scoring allows the fish to cook more evenly by distributing the heat.

2. Heat a hearty drizzle of olive oil in a pan over medium to high heat. Season the fish inside and out with salt and pepper and dredge through flour or cornmeal until evenly coated. Add the fish to the pan once the oil shimmers with heat.

3. Saute the fish for 4 to 5 minutes per half inch, or 8 to 10 minutes per inch, flipping once halfway through cooking time. Remove the fish from the pan and serve immediately with a savory sauce, if desired.

Grilled Spot Fish

1. Rinse the whole fish, including the inner cavity, under cold running water and pat dry with paper towels. If desired, score the fish by making a few shallow slices with a sharp knife across the skin of the fish in a criss-cross pattern. Scoring allows the fish to cook more evenly by distributing the heat.

2. Preheat your grill to medium. Rub the grill grates with olive oil to prevent the fish from sticking as it cooks.

3. Rub a small drizzle of olive oil on the outside of the fish and season with salt and pepper. If you would like, insert a bundle of fresh herbs like thyme or basil into the inside cavity.

4. Grill the spot fish for 4 to 5 minutes per half inch, or 8 to 10 minutes per inch, flipping once halfway through cooking time. Remove the spot fish from the grill and serve immediately with a savory sauce, if desired.