I thought I learned from mistake, or maybe it was just some well-groomed French chef back at cooking school who taught me tricks to maintain the heat level so as not to burn the salmon when being grilled. Actually, what he did was check the coals time and again. In some tropical areas I've been to, they wrap the fish in aluminum tin foil or banana leaves. Since these aren't always available, the French chef, in his faltering English, demonstrated to me how he positioned the fish away on the opposite side where the coal lumps are placed.
