From what I learned from reading and experimenting, the right way of grilling is what works for you, and the only way to get really good at grilling is practice. The answer is I may grill a piece of fish once every two weeks and professional chefs grill a lot of fish everyday. I guarantee if you grilled as much fish as one of these pros, your fish would be perfect too. You could write a book about how to use various rubs and marinades to enhance flavors. Also, we often use the terms grilling and barbecuing interchangeably, but they are different.
Traditional barbecue is done slowly with low cooking temperatures and a lot of smoke.
Grilling depends on a higher temperature to sear what you are cooking to keep the juices in. So here are some tips and ideas for grilling. First of all grilling is a lot like broiling. Both use indirect heat, but when grilling the heat source comes from below and when broiling the heat source is from above. Both methods are great when cooking tender cuts of beef, chicken, fish and vegetables.