As a fisherman who usually brings home the catch, this area (west central Florida) has an abundance of good finfish.
I like grilling whole speckled sea trout, Spanish macekrel, redfish, shark (bonnethead and blacktip mainly), whole mangrove/lane snapper, grouper, amberjack, and blackfin tuna when I am lucky enough to get one.
I will sautee pompano (skin on) with some red onion, tomatoes, olives, and white wine for a side sauce. Sauteeing is good for southern flounder, redfish, sting ray, grouper, and of the snappers, porgies, and snook (though I no longer eat snook- only catch and release).
Finally i do love to smoke Spanish and King mackerel- they are oily but not too much and are perfect for smoking over hickory. mix with onion, celery, and mayo for smoked fish spread.