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I use foil religiously, either by campfire or regular BBQ.  I have experimented with so many flavors and ingredients that each night's fish dinner is now a result of what kind of mood I'm in.
Some classics:
Salmon:  Use heavy duty foil; spray one side w/Pam.  Lay fillet or slabs down and season with brown sugar, bourbon, dabs of butter, sesame seeds, your favorite teriyaki-type sauce and chopped green onions.  Gather foil to make a pouch and throw on medium-hot fire till fish flakes.  Unbelievably tasty, and sure to make you the hit of your next summer BBQ.
Halibut:  Same deal with the foil, but add a skim-coat of mayo after spraying with Pam.  Arrange fish onto foil and cover with more mayo, capers, sliced onion, fresh terragon and/or dill, lemon wheels, garlic, cracked pepper, and a splash or two of white wine.  Hit the grill.  And remember, you can add or subtract ingredients as you wish.  Grill on!      

Message Thread:

• Cooking salmon Max Jun 17 2004
  • Citrus Salmon GrubTime Jul 03 2004
  • My Favorite Sockeye Fillet... Michael Strahan Jun 19 2004
  • Sockeye Supper Terry Sacora Jun 18 2004
    • And I'd Add wholehogbrew Jun 18 2004
      • sounds good Max Jun 18 2004
        • Catch and Release wholehogbrew Jun 19 2004
        • It's a crime not to eat them! Paul H Jun 18 2004
          • sounds sooooo good bearbones Jun 21 2004
          • Thanks! Max Jun 19 2004
            • Foil Rules (and other recipes) CHINOOK Jun 27 2004