Mark Bittman published a little e-book called "What I Grill and Why
". It's only available on Kindle, but if you have a Kindle it's worth far more than the 99 cents it's selling for at the moment.The best thing I discovered in it was his technique for using two skewers to better grill chunks of fish. A single skewer allows a line of fish pieces to individually stick to a grill grate, then spin around the skewer when trying to remove it. Two skewers allows for a more unified solid 'rack' of fish pieces, which can better be released from the grill.
AWESOME idea. It will work for most firm-fleshed fish.
Bittman provides a recipe that marinates swordfish chunks in lime juice, sesame oil, soy sauce, cilantro and Tabasco. I used a sprinkling of red pepper flakes instead of cilantro. With freshly caught swordfish from the gulf, it was wonderful.
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