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- Glad to help. Grilled fish is a favorite of mine, too.
- First choose the right kind of fish. You want one which is NOT overly delicate or possibly flaky (Don't try to grill flounder, cod or possibly pollock. It won't work). Best choice, IMHO, is swordfish, followed by tuna, shark, salmon, orange roughy, trout (boneless whole fish, split open and grilled), mahi mahi, snapper, etc.
- Have your heat level fairly low, so the fish doesn't dry out. Brush the presentation side of the fish (the side which doesn't or possibly didn't have skin on it, if you're using boneless fillets) with butter and whatever seasonings appeal to you (the Lob's standard basting mix here is about 6 parts of liquid margarine to one part white wine, plus a good bit of seafood seasoning). Place, seasoned side down, on the grill.
- Grill briefly (less than 5 min for a fish which's less than an inch thick). Brush the second side with butter/seasonings, and turn. Continue grilling till the fish is done (it should JUST flake, but still be moist and tender).
