First, heat the grill to very hot and scrub the metal bars clear of any debris. When it's clean, set the heat to medium high and keep the bars up from the flames. Oil the bars lightly so the fish doesn't stick to them.
If this is a flaky fish, put the fish onto aluminum foil with your chosen marinade. You can seal the foil around the fish to lock in those juices and cook for around 12 minutes.
For fish that are more like steaks, like tuna, salmon or swordfish, you can cook the fish directly on the grill just as you would a steak, flipping halfway to cook both sides evenly.
Note that the fat in fish steaks and other meats can form HCAs if grilled improperly. HCAs are linked to causing cancer. To avoid the risks:
* Trim off all fat before grilling
* Minimize fat drips into the grill, which causes flare-ups of HCA smoke
* Keep your grill rack high off the heat, so flare-ups don't reach the meat
* Marinate your fish - the layer of oil keeps the fat from the heat.
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