Fish:

• Get a fish with skin so it doesn't fall between the grill.
• o not put sweet or wet ingredients on fish before grilling unless grilling dense fish like swordfish and tuna.
• Glaze only after a brief sear on both sides
• Brush the grill with oil right before adding the fish.
• Grill on the skin side first.
• Turn the fish with a fork. Spatula will tear the skin .
• Err on the side of undercooking.
• Remove the fish with a fork and a spatula.