Try it with: Fish that have a heartier texture, like swordfish, salmon, and tuna. Look for steak cuts, which are thick and perfect for the grill.
Start with a medium-high fire and greased grill rack. Brush the fish with oil and season with salt and pepper. If the fillet has skin on, place it on the grill skin side down. The general rule of thumb is to grill the fish about 8-10 minutes total, per inch thickness. In other words, if your salmon fillet is an inch thick, grill it for about 4-5 minutes skin-side down, then flip it to finish. However, if it is not a very thick fillet, you can cover the grill and never lip it at all.
Grilling whole fish
Try it with: Opt for sea bass, red snapper, or trout.
Season the fish's cavity with salt, pepper, lemons, and herbs. Coat the outside of the fish in oil or butter and grill, flipping once, until slightly charred and cooked through, 12 to 15 minutes.