Pilih jenis filet ikan yang akan dipanggang. Potong-potong ikan menjadi porsi individual. Bumbui ikan. Letakkan ikan secara diagonal di atas jeruji pemanggang dengan bagian yang berkulit menghadap ke bawah. Balik ikan. Tutup pemanggang, panggang sisi ikan yang lain, dan cek kembali tingkat kematangannya.

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When choosing a fish for grilling, you first want to consider how hearty it is -— how well can it stand up to the torture of a live fire. Flaky or delicate fish like flounder or sole won't cut it here. You want thicker fillets or steaks of more sturdy contenders such as:  Halibut Tuna Swordfish Haddock Salmon Mahi-mahi Grouper If you do opt for a delicate fish, you'll be better of with putting it in aluminum foil or using a grilling basket -- or else you risk your meat falling through the grill to the flames. Of course, there's always the option of taking a whole fish and filleting it yourself. Not only will it be easier to manage on the grill but you can ensure the fish cooks up evenly -- the skinnier tail end doesn't need to cook as long as the thicker part of the fillet. Cut your fish into portions that have an even thickness to ensure you don't have dry parts and/or undercooked parts all on one portion. If you have a marinade you've been dying to try, go for it. Just make sure to keep the fish in the marinade for no longer than 30 minutes -- both salty or sugary marinades have a negative effect on taste if left on too long. However, all fish really needs is a coating of olive or coconut oil and some salt and pepper. The art is in the grilling -- just make sure you lather up both sides evenly. This not only creates those masterful grill marks you see in restaurants, it actually makes it easier to flip the fish because it's on an angle. The general rule is a fish will take 8 minutes to cook through per inch of thickness, which means about 3 to 5 minutes per side. Reduce the heat to medium, cover the grill, and let cook! Don't try to move the fish until you see that the skin side has a nice sear and looks crisp -- if you do, you risk it falling apart. If you're not sure when to check the fish to see this, try gently lifting with a fine-edged spatula after a few minutes. If it doesn't lift off the grate easily, let it cook a bit longer and check at 20-second intervals until it does. Okay, so the fish is...