Cooking fish on the grill is quick and easy and this is one of our favorite fish recipes. It works well with fish that have thick, dense flesh like tuna, mahi-mahi and swordfish.Here are a few of my tips for grilling your favorite fish.Buy fresh: Seafood is extremely perishable so buy it the same day you plan to cook it. Look for vibrant fish that appear glossy and smell like the ocean. If it looks grayish, dull or smells strongly of fish or ammonia, skip it and pick something else.Keep it cold: Fish should be kept very cold from the time you buy it until right before going on the grill.Wipe it dry: Even if you don’t use a brine or marinade, your fish will be slightly damp. Patting it dry will help you get attractive grill marks and keep the fish from sticking to the grill grates.Use a hot fire: Fish benefit from high-heat cooking methods like pan searing and grilling. Unfortunately, the convection heat from many gas grills dry out the surface of the fish before the insides are done cooking. TRU Infrared™ grills eliminate that problem by using at least 65 percent infrared energy for cooking.Use clean, lubricated grates: This is more important with fish than anything else. Use an effective cleaning brush like the Char-Broil® Cool Touch™ to get your grates immaculately clean. Then, just before putting the fish on, lightly oil your grates.Watch your temps: Fish start off slowly but then the internal temperature rises quickly, so check the temps early and often. In general, cooking times are about 10 minutes total per inch of thickness. It’s best to go by internal temps and most fish is done at an internal temperature between 120°F and 140°F.No rest for the weary: Fish does not require a resting period after cooking. Have all of your sides ready to serve as soon as the fish comes off of the grill.