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Cook fish or seafood 4 to 6 inches from the heat, turning only once and brushing occasionally with oil or marinade to prevent drying. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
Use a hinged grill basket to keep delicate fillets or whole fish intact as you turn. Place the basket on the grill, and oil and heat it up a bit before placing the fish inside. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)