Grilling is an excellent method for cooking most shellfish and fish. Firm-textured fish cut into steaks—or whole fish—grill easily. 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 the fish to the edges of the grill where the temperature is lower 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.