Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill to yield moist, flaky fish. John has a passion for all things related to food ...

The only problem is, delicate fish flesh often sticks to the grill's grates, leading to torn fillets and messy cleanup. There ...

or shark as they're afraid the fish will stick to the grill. Culinary site Chow.com recommends using the 70/30 rule when grilling fish: cook the flesh side down first for 70% of the total cooking ...

FLUSHING, Queens (WABC) -- New Yorkers know that Flushing has an abundance of Chinese restaurants - and among them is one that is focused on fish. Once you enter 'Grill Master,' on 133-42 39th ...