Barbecue over moderately high heat.
Fish is done when it turns opaque and starts to flake when tested with a fork.
Marinades and basting sauces add flavour and moisture to seafood. Commercially prepared barbecue sauces, salad dressings and mixes are perfectly acceptable or you may wish to try making your own. Remember sauces with a high sugar content tend to burn, so should be added during the last 10 minutes of cooking. Marinades can be made by combining any acid, such as fruit juices or vinegar, with your favourite herbs and a small amount of oil. For best results, marinate finfish and other delicate seafood for no more than 1 hour, as the acids in the marinade will pre-cook fish causing it to toughen.