Grilled fish is not only healthy, it is also very quick and easy to cook. Chopped fresh herbs, a couple of tablespoons of virgin olive oil and plenty of coarsely ground black pepper will greatly enhance the flavor - especially if you leave the fish to marinate in these ingredients for half an hour or so before cooking. Whole oily fish such as mackerel, sardines and trout are easy to grill because their natural oils baste the fish and keep it moist.
Thick, firm-textured fish fillets and steaks, from fish such as salmon, rainbow trout, swordfish and tuna, can also be grilled in the grill pan or in a ridged, cast-iron frying pan. Do not put them on the grill rack as they may break up.
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