Grilling Fish and Seafood........
* Start with clean grill grates. Use tongs to rub the grate with a cloth or paper towel coated with vegetable oil. For firm fleshed fish like salmon, halibut, and tuna steaks: brush the fish with vegetable oil and season with salt. Most fish can grill directly on the grate, at high heat.
* Keep the skin on; it will help prevent your fish from falling apart.
* To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.
* Turn fish only once. Flipping back and forth will break fish apart.