Grilled Halibut with Lemon-Mint Gremolata
To keep fish from sticking, make sure your grill grates are clean, then lightly coat them with cooking spray before placing
them over heat. Cook thin fillets skin-side down to keep the fish moist and in one piece. For thicker fillets, which require
a longer cooking time, sear flesh-side first, then flip. When the fish is done, it's easy to lift the skin away from the flesh
with a spatula.