If putting a tuna steak or halibut on the grill sounds a little intimidating, then fear not. Grilling seafood is no more difficult than grilling steak or chicken. In fact, if you know which kind to use, and how to prepare the rack and fire, it's practically foolproof.

Fish for the Fire
Because of their textures, the following fish and shellfish are particularly suitable for the rigors of the grill.

Grouper: This white-meat fish is sold in fillets and steaks. If you can't find grouper, sea bass or mahimahi are good substitutes.

Halibut: The meat of this fish is white, mild-flavored, and comes in steaks and fillets. Although it's firm, it is a tad more delicate than other fish in this list. Be gentle when turning it on the grill.

Salmon: With a range of flavor from rich to mild, salmon can take on a char and still keep its distinct taste. Salmon's pink meat comes in steaks and fillets.

Scallops: This bivalve is usually classified into two groups: bay scallops and sea scallops. The larger sea scallops are best for grilling because, like shrimp, they have a meatier texture and can be easily skewered. They cook fast, so keep a close eye on them.

Shrimp: Large shrimp are best for grilling. They can be easily skewered and cook quickly.

Swordfish: This mild, but distinctive-tasting fish has a firm, gray-white, meaty texture. Its natural oil content keeps it moist while grilling. You can usually find it sold as steaks.

Tuna: If you're new to grilling fish, fresh tuna is a good starter. It cooks like a beefsteak, and its deep-red meat almost never sticks to the grill.

Prepping the Grill
To avoid overcooking, go with a medium-hot fire rather than a really hot one. You should start checking the fish several minutes before you think it's done by testing for flakiness with a fork, or making a small slit in the thickest part of the fish with a sharp knife. Cooked fish will be firm to the touch and opaque; undercooked fish will appear shiny and semitranslucent.

When you grill seafood, it's particularly important that the rack be very clean. Any residue on the rack could interfere with the seafood's delicate flavor; a clean rack also helps prevent sticking. Lightly spray the grill rack with cooking spray before placing it over the coals. To further help prevent sticking, you should always place seafood on a hot grill and leave it there for several minutes before you try to move it. This way, a sear will develop between the fish and the rack. Finally, resist the urge to turn fish more than once.