BBQ the fish
There are different barbecuing methods for each kind of fish:
Firm fish - such as salmon or halibut - are the easiest to barbecue. Prep is fast too.
Pat the fish dry with kitchen paper, brush it with olive oil, and season with salt and pepper. Then place the fish directly on the BBQ. If cooking salmon with the skin on, place it skin-side down.
Let the fish cook for 3 to 5 minutes - and don't move it. Then use a metal spatula to turn the fish over. Do this carefully; you turn the fish only once so you don't risk it coming apart as it cooks.
Check for doneness after another 3 minutes. As a general rule, fish takes 10 minutes to cook for every one inch of thickness. Your fish is cooked when it easily flakes apart with a fork.
Remember, food continues to cook for a few minutes after you take it off the heat, so remove the fish just as it starts to get flaky.
Tuna is another firm fish that you can cook this way. However, many people prefer this fish cooked rare to medium-rare. If that's the way you like it, just sear it quickly over high heat for a couple of minutes on each side.
Less firm fish, such as tilapia and sole, is more fragile and can break apart while barbecuing. These fish need the protection of a container - such as a wire fish basket - while cooking on the BBQ.
An easy solution is to barbecue delicate fish in a foil parcel. Just place the fish with seasonings into a piece of foil, and seal up the edges and place it on the BBQ.
Cook the parcel for 3 to 5 minutes per side, depending on how thick the fish is. Open up a parcel to check for doneness, and if necessary, put it back on a cooler part of the BBQ for another minute or two.