John, here's a recipe for carp.
Fillet the fish, and cover with a dry rub made from black pepper, salt, a bit of brown sugar, garlic powder, and whatever dry herbs you like.
Place them on a well soaked cedar plank and cook on the grill using indirect heat.
After 1/2 hour per inch of thickness, remove from the grill, throw away the carp and eat the plank.
Dave.