Taken from Napoleon’s Everyday Gourmet Plank Grilling.
Rinse char inside and out with cold water. Pat dry with paper towel and place fish into a large container. Pour wine over fish, turning to coat. Cover and refrigerate for 60 minutes, turning once.
Preheat grill to medium heat. Remove char from fridge; discard wine. Place cinnamon stick into the cavity of the char. Add a sliced shallot and a sprig of rosemary to the fish; set aside.
Place wine-soaked cinnamon sticks directly onto grill to form a bed. (To allow for easy removal, place cinnamon sticks on a perforated metal pizza tray, or grill tray.) Top cinnamon sticks with remaining lemon, olives and rosemary. Place stuffed char onto cinnamon stick bed. Season outside of fish with salt and pepper to taste.
Close grill lid and bake for 30 minutes, turning once but checking occasionally to ensure that cinnamon sticks are not on fire. Fish is fully cooked when firm to the touch but flesh along the backbone flakes easily when pierced.
Remove char from grill, and transfer directly onto a serving platter. Remove cinnamon stick from belly. Drizzle cooked fish with lemon juice and a splash of spiced rum. Serve immediately with chilled Lindemans Bin 65 Chardonnay.