Get a wooden plank about 4" x 8"
Nail the garfish to the plank and place over a low fire
Cook 'til charred.
Without spilling your beer, remove from the fire and allow to cool.
When cool, remove garfish from the plank and throw away.
Season plank with Tony Chachere's seasoning.
Eat the plank.
If Justin Wilson were cooking that, he would marinate the plank in some red wine (after drinking a couple of quarts of it).