 If you've ever had trouble grilling fish, I got a couple of suggestions that might help out. First of all, when you're cooking any piece of fish, whether it's fresh or thawed out, you want to wrap it in two-ply paper towels and wick as much of that fish juice out of it as you can. I rewrap my fish. Every day, if I haven't eaten it today, these paper towels will get wet and I'm going to rewrap it and you want to use a good two-ply paper towel because that's going to wick that moisture away. If you use a cheap paper towel, it's going to stick to the fish like toilet paper and then you're going to get mad at me, not you. So get the moisture out, make sure that your grill is hot, well-oiled and clean, and then just rub a little olive oil on your fish. This happens to be a monchong from Catalina Offshore Products, a very ugly but delicious fish. I've got the High Mountain Salmon Rub. This is mine and my wife's personal favorite for any kind of fish in any kind of poultry. High Mountain Salmon Rub. Rub it on generously because it's not just a lot of salt. This has good citrus flavors. Now I'm going to slap it on a grill and once I get it on that grill, if it happens to stick a little bit, I'm not going to scoochy under it and get all that, have the fish stick to the grill, it'll let you know when it's time to move. So once it gets good and scored on the one side, you're going to give it a quarter turn and that's going to put those little check marks on it, the little diamond shape, flip it once, give it another couple of minutes, quarter it one more time and your fish should be cooked perfectly. Standard rule of fish for cooking fish is about 10 minutes for every inch of thickness. I actually go about 7 to 8 minutes for every inch of thickness and if your fish is dry, what have you done? That's right, you've overcooked it.