-
1
(see note). When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate to create a
-
2
. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
-
3
and
-
4
grilling grate.
-
5
Meanwhile, in a small bowl, stir together paprika, oregano, thyme, onion powder, garlic powder, black pepper, and cayenne. Season fish fillets all over with salt, then rub each all over with spice rub.
-
6
Cook fish on hot side of grill until undersides of fillets are darkened and a thin slotted fish spatula can be slid under with little resistance, about 4 minutes. Flip fish and repeat on other side. Transfer to cooler side of grill and continue cooking until an instant-read thermometer inserted in the center registers 140u00b0F (60u00b0C), or until a cake tester can be inserted through center with no resistance. (The last trace of translucence in the center should just be disappearing when the fish is done.) Transfer fish to a platter to rest.
-
7
Toast buns on hot side of grill, then build sandwiches. Spread mayo (or tartar sauce or remoulade) on bottom and top buns; set fish fillets on bottom buns; top with lettuce and tomato (and bacon, if using); and close sandwiches. Serve right away.
