How to Grill or Broil Fish

Grilling and broiling are similar cooking methods with one major difference: in grilling, the heat comes from below the food, whereas in broiling, the heat source is above the food. Note that grilling and broiling both usually involve pretty high temperatures, so the cooking time for the fish is often significantly shorter than it is when baking, for instance. To grill or broil fish, follow these guidelines:

Dredge small fish with flour to prevent them from drying out.
Make incisions in larger fish to speed up the cooking process.
Brush the fish with oil, melted butter or margarine, or with a sauce, and season it before and during the cooking process.
If grilling fragile fish (such as skinned, sliced, or filleted), place the fish on a very hot, lightly oiled grill to prevent it from sticking.
Cook the skinless side of fillets first to prevent the fillets from shriveling.
Place small fish 6–8" away from the heat source, (3–4" for large fish).
Turn the fish over when it is half done (unless it’s too thin to be turned without breaking).