The grill is an old well oiled iron looking grate. I did not ask where it came from. The wood fire beneath it was rich in coals and I estimate to be at about 650 degrees for the past two hours. The fish is par-boiled before grilling. El Capitan has a low water content.
Pound together groundnuts, cloves, and peppercorns. Place mixture inside an onion or onions, according to the size of the fish cavity.
Heat maize oil. Liberally saturate the fish in the heated maize oil before and during grilling.