Bob ~ Thanks for the reply... About your scaling/skinning question, if skinning the fillets is a hassle for you try just scaling the them and cooking with the skin on. I have done this with other sunfish and had good luck... cook it skin down first and cook it most of the way through then give it a quick flip to the meat side and cook until it flakes easily, the skin will fall right off. This works really well on a grill with narrow gaps between the tines as opposed to a wide grill, the meat should hold together...It works even better in pan frying with a lil butter and herbs...nummy.
Now I am getting hungry! :9