Fish lends itself to grilling. Grilling fish over direct heat not only cooks it quickly but also prevents it from drying out.
There are two main problems with grilling fish but with a little practice, you can overcome them quite easily. The first is keeping it from sticking. A clean grill oiled right before you put the fish on and brushing the fish with olive oil helps prevent the fish from sticking. Some people like to use a fish basket when grilling fish. They do help considerably.
The second difficulty is knowing when the fish is done. Fish will appear a little translucent before it is cooked. You will know when a fish is cooked as it becomes opaque all the way through and will flake quite easily. If any part of the fish is glossy, it still has a little longer to cook.
One of my favorite fish to cook is halibut. It is firmer than most other fish and stands up to grilling very well. It is also a good fish to start with when first grilling fish. Here is what I did tonight:
2 5 ounce Halibut filets
3 tablespoons extra virgin olive oil
Juice from one lemon
2 cloves garlic, minced
1 teaspoon rosemary leaves, finely chopped
Fresh ground pepper
Heat grill to medium heat. Whisk the olive oil, lemon juice, garlic, and rosemary together. Liberally brush one side of halibut filet with mixture. Salt and pepper. Flip and repeat on other side. Place on grill. Cook for three to five minutes on one side. Flip and grill on other side for two to three minutes or until the fish turns opaque throughout and flakes easily.
I like to serve this over a brown rice and serve with a vegetable like asparagus.