When grilling fish, spray the fish with nonstick cooking spray or brush it very lightly with oil. Place the fish around the edges of the grill, away from the hottest part of the fire. Start checking for color and doneness after a few minutes, once the fish starts to release some of its juices. Flip it over when it's got light grill marks.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* To prevent overcooking, you'll need to pull it out slightly before it's done.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
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