POMPANO / leatherjack

In a past post it was mentioned that the Pompano - leatherjak was great table fare.
They seem to thin to filet and skin so how do you cook them? My preference to cook fish is outside of the 5th wheel. I generaly use the BBQ either dirext or in a pan.

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Had good luck catching many "bigjaw leatherjacket" the weekend of 3/26. Sometimes every cast. I simply lop the head off, gut 'em and throw on the grill. Be careful not to overcook, the skin simply peels off. Little salt and lemon and meat falls off the bones. Good chow

Do they de bone like a trout?