How to Grill Fish
Grilling is an excellent method for cooking most fish. Many home stoves now come with grilling units -- or you can use outdoor grills during several months of the year. Our restaurants
are equipped with huge wood-burning grils tended by grill men who can tell just by looking at piece of fish when it is cooked through. An experienced grill man can look at the flame and decide where to place the fish. Once it is seared, he shifts it to a cooler spot to finish cooking. You can accomplish the same thing at home by moving the fish to the edge of the grill, where the temperature is lower.
Firm-textured fish cut into steaks -- or whole fish - grill best. (Fillets are great too, but should be prepared on cedar planks or in foil pouches to prevent them from falling apart). If you have a thick whole fish, such as flounder, slash it twice diagonally across its body so that the heat penetrates more evenly.
Always oil the fish with a flavorless vegetable oil before you put it on the grill. Sear it on the hottest part of the grill, then move it to the edges to finish cooking. Turn the fish once. Serve immediately.
From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren