Lemonfish is a large, much admired Gulf fish that also goes by the names cobia and ling. It is as good a grilling fish as I’ve ever encountered. During a campout when my son was a Boy Scout, we grilled a 10-pound slab of lemonfish over an open fire. Coated only with Creole seasoning, the fish was unforgettable—tender, flavorful, and moist. For an elegant touch, serve grilled lemonfish with a beurre blanc sauce (see Seared Scallops with Artichokes, but omit