Grilling fish can be tricky. It's easy to overcook and, if it breaks apart, it can be lost to "Barbecue Bottom," which is not nearly as entertaining as Bikini Bottom, where Spongebob lives.

One answer is to grill whole fish, which is chef and cookbook author JeanMarie Brownson's solution. Another is to grill a fish known to hold together well, like salmon. That's Diane Rossen Worthington's suggestion. Read More »