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When grilling fish on the barbecue, figure about 10 min. for each inch-thickness of fish. Add more time if fish pieces are thicker, or less time if the pieces are thinner.
Spray the cold grill grate with cooking spray or brush lightly with oil before use to prevent fish from sticking to it. To avoid flare-ups, never spray cooking spray over hot coals.
When grilling fish over direct heat, leave the skin on. It will help to hold the fish pieces together. Remove and discard skin just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.