This how I learned here in Tijuana to cook fish and chiken, fish you make a cut along the belly, tyake all the inside out then cut the fish on helf from the belly and oipen it up like the picture, then just season it with your condiments. the chiken legs, trim all the fat, from the bottom of the leg filet the legon one side and keep goin to the tight, then open the wholle chiken leg just like butterfly, after you put your condiments, bbq it, not to high heat flip them 3 or 4 minutes or less, it will not burn and will cook fast nice and brown, my recomendations...