GRILLING FISH

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• Brush excess char off of the grill with a wire brush, or clean a warm grill with wax paper. Let the grill heat up, then brush it with olive oil, using a basting brush or a new paint brush. The fish should sizzle when it hits the grill.

• If you're grilling a whole fish, it's best to use a rack so you can flip it over easily.

• If the fish are small, use a wire basket so they don't fall into the inferno.

• Cook the fish approximately 10 minutes per inch at the thickest part of the fish (5 minutes per side). Turn the fish only once. Don't overcook, which will cause the fish to be dry, but press the fish for frmness. Remove the fish from the grill when it's slightly underdone, not watery but still a bit translucent, because it will continue to cook as it sits.

Selecting Fresh Fish

• A fish should smell like a fish without having a strong, fishy odor. (Don't buy shark with an ammonia smell.) Don't be afraid to ask the store clerk to let you smell it.
• If the fish is whole, look for clear, bright, intact eyes; this alone isn't always a reliable sign.
•If you're buying fillets, look for flesh that's shiny and translucent instead of dull or dry.
•Avoid buying fish early in the week. Ask the store manager which days the fish is delivered.
•Have the fish market scale, clean, or fllet the fish for you.
• Avoid buying fish packed in plastic. The fish should be on ice since the colder temperature keeps it fresh longer.

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