• In deep, wide roasting pan, place fish and all brine ingredients.
• Cover and let sit in refrigerator for 24 hours prior to grilling.
• Remove fish from brine solution.  Pat dry with paper towels.  
• Spray foil with oil.  Crimp edges so that bbq sauce won't slide off when grilling.
• Place foil on a cookie sheet.  Place fish fillets on foil.
• Slide foil off cookie sheet on to hot grill.  Top with warm BBQ glaze.  
• Grill for about 10 minutes, until fish flakes easily.  Do not overcook.

BBQ Glaze

• In small saucepan add the following: 3/4 stick butter, 1 minced garlic clove, 1/4 cup soy sauce, 1 Tablespoon Worchestershire, 1 Tablespoon ketsup, 2 Tablespoons dijon mustard, 1/4 cup molasses, 1/4 teaspoon red pepper flakes, pinch of dried thyme, freshly ground black pepper.
• Bring to boil and then simmer for 10 minutes.  Let cool slightly.  Pour over fish fillets once they are placed on the grill.