You want your grill to be successful at grilling your foods. BBQ for example, this has been the mans' domain, however, women are becoming masters with barbecuing as well. But, it still can be a little tricky when cooking fish, especially using dry heat methods.
The design of the grill and the fuel source all play in the factors of grilling fish. You can use electric, gas, charcoal, or wood. The moment you can determine the intensity of heat at the surface of the grill, you also can determine how long it will take to cook the fish, and how much of the smokey flavor will be infused in it. That's an edge. A stovetop grill pan is ideal, at least for me.
Your grilling surface should have bars spaced no wider than 3/4 of an inch apart and it should be clean. You can rub the grill with oil to help create a non-stick surface. I like to coat the fish itself with butter before placing it on the grill.
Completely preheating the grill for about 10 minutes before grilling fish on it will ensure that it won't stick. It will quickly sear and firm up on the outside, and become flaky and moist inside.
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