Some fish are as easy to grill as a steak - These are very firm fish like: Tuna, Swordfish, and Mahi Mahi. These fish take to marinade to like - Buttermilk, Citrus, Vinaigrette, and the like. You can rub the fish before or after the marinade or both! When you cook these fish turn them only once, for Tuna you may like it seared and raw or rare in the center (black and blue), Swordfish pink in the middle, and the Dolphin fish medium well, just cooked through.

It is well know that soft fish will fall apart when you try and turn them over - don't do that - don't turn them. Soft fish like Striped Bass, Red Fish, and Salmon - these are all best cooked over a medium hot fire with the skin side down. When the skin of these fish is grilled crispy it is a delicious complement to the flesh. But the rub on the flesh side and tent them with a piece of foil and let them cook through until done. The rub on the top side makes the fish look nice and taste great. For well cooked fish when you see liquid or fat coming up to the top the fish should be taken off the fire and allowed to rest.

Ivan