After talking with several people and reading the receipes here I did cook the steelie. Used real mayonnaise, Hellman’s, along with Italian seasoning and dill weed. Spread it on the meat side and onto the hot grill, meat side down. The mayo acted like a non-stick coating on the grill, they did not stick. Now these were 18" fillets and a good thing to use for turning them was a flat cookie sheet. Flipped them over after the white spots came through and a few more minutes with the skin side down. Used the cookie sheet to remove them off the grill and the skin was coming off then, oh my. I could have hurt myself and eaten both them fillets but had to share with some friends. Most excellent way to fix them.