1. Lightly oil both sides of the fish and the grill grate just before grilling unless the fish has been marinating in an oil-based marinade.

2. For fillets that are thick at one end and thin at the other, tuck under the thin end to even out the thickness.

3. Grill fish, covered, over medium heat a total of 10 minutes per inch of thickness, turning once. (If the fish is 1 inch thick, grill about 5 minutes per side.)

4. After cooking the first side, lighly oil the top side of the fish before turning.

5. Use a thin, sturdy, large metal spatula to turn the fillets.

6. Don't turn delicate or very thin fillets like sole.

7. To test for doneness, press lightly on the thickest part of the fillet. It's done when the fish just begins to flake.

8. If you use a fish griling basket, oil it before placing the fish in it.