Prepare the bonefish as described in the introduction or have your fish monger remove the flesh and bones.

In a large bowl, mix all of the ingredients together, except for the fish, flour, and cooking oil.

Incorporate the bonefish into the other ingredients using your hands or pulsed in a food processor in if the meat is in large pieces. Don’t overwork this already soft flesh. If it is too wet to form into patties, add more breadcrumbs a little at a time.

Form the fish mixture into slider sized patties and flatten each a bit with your palms. You don’t want them to be quite as thick as a crab cake or a hamburger.

Place the patties on a plate or sheet tray in the refrigerator for a few minutes to firm up.

Generously oil your grill plates. Place enough patties on the grill to fit. Don’t overcrowd them. As unusual as this might sound, drizzle some more cooking oil on top of the patties and close the lid immediately.

Grill for five minutes.

Check the patties and flip them over. The reason for flipping them over is to get an even cook with grill marks on both sides. Close the top and grill for up to another 5 minutes or until a crispy exterior is formed. (My basic grill is hotter on the bottom than on the top plate, so flipping works well).

Remove the patties to a baking sheet and keep warm in a low oven until all batches are finished.

Serve with either a classic tartar sauce or a more Asian inspired dipping sauce.