Kadappuram Fish

Fillet:
The flesh of the fish is completely cut from the bone in its natural form. Flat fish yield four fillets, 
grilling:
This is the cooking of small whole fish such as sole or trout or small cuts of fish under direct heat with the aid of fat or oil to prevent sticking or burning.
Butterfly or Cutlet:
A butterfly or cutlet begins with a filet. 
One side of the fish is sliced from behind the head, around the belly, and tapered toward the tail. 
The process is repeated on the other side of the fish, producing a connected or double filet
Two kinds of Butter fly cut, with boneless (fillet) or bone in