Vary Cooking Methods Don't grill all your meals. The risk is higher for those that grill several times per week. Slice vegetables onto a piece of heavy duty foil sprinkle with water and season to taste. Try soy sauce, flavored vinegars, dill, thyme, rosemary, oregano, or tarragon for a flavor boost. During the last four minutes of cooking, brush on jams or jellies thinned with orange or pineapple juice.
Marinades add taste and flavor.
To keep food safe and avoid bacteria growth just be sure to always marinate in the refrigerator. Also, if you like to use the marinade as a basting sauce, cook at least 5 minutes after the last brushing. Pour marinade over fish and let stand for 15 minutes, turning once. Drain fish, reserving marinade. Grill, broil or steam fish as desired, basting with sauce during cooking.