Turn the fish over and cook the other side. Use the broiler fork to flake open a section of one fillet to check for doneness. If the interior of the fillet is no longer translucent, the fish is cooked. Remove the fillets as soon as they're done. Salmon and halibut grill especially well, whereas some species, like smaller flatfish and trout, are delicate and will require extra care.
High heat is important to sear the fish instantly and keep it firm.
Lower temperatures and slower cooking will dry the fish out and make handling it more difficult. The ideal size for grilled fish is the size of your spatula. Fish for grilling should be no thicker than an inch or so to allow for fast cooking. Using a sturdy grill brush makes cleaning the grate fast and easy. An adjustable grill basket helps keep the fish in one piece while grilling.