If the mention of "grill" and "fish" in the same sentence makes you nervous, maybe you've had the experience of having fish cling tenaciously to the grate, only to be torn when flipped. But a few important hints can prevent your fish from sticking and falling apart and ensure moist, beautiful results. Instead of fillets, go for fish steaks. Fillets can work on the grill, but they can also be dicey. Fillets are trickier to grill because they're cut parallel to the bone, which makes them more delicate and flaky. Fish steaks, on the other hand, are cross-cut, which makes them sturdier, firmer, and less prone to flaking. Tuna, salmon, swordfish, and halibut are all in season during the summer. If you find wild salmon, grab it. it has more flavor and a better texture than farmed.
The thickness of the fish matters. A fish steak should be no less than 1 inch thick and ideally about 11.4 inches. This size cooks more slowly and evenly, so the fish stays nice and moist. If you don't see such steaks at the fish counter, ask your fishmonger to cut them for you. (If you can't find thick steaks, shorten the cooking time for the fish.)