That seems a bit long, but I don't know your grill.
The secret to cooking any fis all the way. is not to cook it all the way. There will be residual heat in the mass of meat, so it will continue to cook after it is removed from the heat. Pull it off when it's really close (barely underdone) and it will be perfect.
As for recipes? Dip in egg wash, roll in freeze dried potato flakes (Idahoan brand) seasoned with salt and pepper and pan fry in butter.
One of my favorites.
Boned but whole (inside out), stuffed with seafood, mushrooms, parmigiano, herbs and a bit of fresh breadcrumbs. Moisten thye mixture with fish stock, stuff the fish, stitch it closed with butchers twine and roast it.