A fish grilling primer

The grilling of fish is a test of judgment and skill. It takes good judgment to decide when to turn a fish and decide that it's already cooked. An undercooked fish is unhealthy and will turn a person off eating fish for good. Skill is need in cooking fish as fish, particularly fillets, tend to flake and break apart when cooking.

The technique to cooking fish on the grill is to look at it while it cooks. If the fish's meat still looks glossy or translucent, it's still undercooked. Once a fish's flesh is opaque, or it flakes easily, it's ready to be eaten. Stay alert while cooking, as fish cooks literally in minutes.

A marinade will help give your fish that flavor that some people will look for, and a splash of lemon juice while cooking will help with the flavors s well.