The thrill of the grill isn’t just for beef. Fish, both local and global, also lends itself to grilling. The combination of the light, flaky texture of fish with the smoky essence of an open fire makes grilling a prime way to showcase the catch of the day, even if it was “caught” at the fish market.

Many outdoor cooks who are adept at steaks and burgers are reluctant to put fish on the grill. They worry about it falling apart, or cooking too quickly and drying out, or, conversely, not getting cooked enough. Fish isn’t that complicated, though, and there are several easy ways to get started with fish-grilling.

Bernice Torregrossa:

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