PALATINE, Ill./PRNewswire/ -- If you've proven your grilling expertise with traditional fare such as burgers and steaks, it could be time to reel in a bigger fish. Impress friends and family with succulent fish grilled to a caramelized, smoky perfection. Just follow these tips from the grilling experts at Weber to make a splash at your next barbecue. 

So Many Fish, So Little Time: With so many fish in the sea, it can be a tad overwhelming choosing one to grill. "Start with meatier, firmer fish, such as swordfish, tuna, or salmon," said Jamie Purviance, chef and author of the new Weber's Real Grilling(TM) cookbook. "These fish are easier to grill because they tend to hold together better than the more delicate, flaky varieties, such as bass and trout."

No matter what type of fish you choose to grill, according to Purviance, the number one key to great flavor and texture is freshness. A few things to remember:

   -- The flesh should look bright and glistening and not dull; it should be firm and elastic to the touch.

   -- Fish should smell like the sea, not like, well, fish.  So, use your nose as a handy guide.

   -- Don't procrastinate, refrigerate!  If you aren't going to grill the fish immediately, keep it in the original packaging and store it in the coldest part of the refrigerator for no more than two days.

Prevent A Sticky Situation: One of the most common fears about grilling a flakier fish, such as trout or bass, is that it will stick to the grill when turning with a spatula. These tips from Chef Purviance will keep your fish looking perfect from grill to plate no matter which variety you're grilling:

   -- High Heat: Make sure your grill is very hot by preheating it on high for 10 minutes before putting the fish on the grill.

   -- A Clean Grate: Before grilling, give the grates a good scrubbing with a brass-bristle brush.  It's easier to clean the grates after the grill has warmed up a bit.

   -- A Little Oil: Brush a thin layer of oil on both sides of the fish, but don't oil the grates.  Use a little extra oil with a thinner fillet.

   -- A Lot of Patience: Carmelization occurs faster when the fish stays in place on a hot grill.  It's best to keep the lid down as much as possible and only turn once.

   -- Good Timing: Grill the first side slightly longer than the second. The side that goes on the grill first should be the side facing you on the plate.  That little extra grilling time will help it release easier and will give the fish presentation-worthy grill marks.

Ready To Reel It In? Fish is properly cooked when it's just turning opaque throughout. To test it, remove one piece of fish from the grill. With the presentation side facing down, make a small cut into the center of the fish. If it still looks translucent in the middle, put it back on the grill for another minute or two. "But overcooking fish is a crime," said Purviance. "Get it off the grill before it begins to flake." For shellfish, such as shrimp or scallops (which don't flake), just cut through the center of one. Look for an opaque, pearly white color and glistening juices. Then it's ready to serve.

For more tips on grilling fish -- including cooking times and temperatures -- plus a boatload of mouth-watering recipes, visit http://www.weber.com/ .

                Grilled Salmon with Green Goddess Dressing

   Prep time: 10 minutes

   Grilling time: 8 to 11 minutes

   Sauce

   1/3 cup mayonnaise

   1/4 cup sour cream

   2   tablespoons finely chopped fresh chives

   1   tablespoon minced scallions

   1   tablespoon tarragon vinegar

   3   anchovy fillets, minced

   4   salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick

       Extra virgin olive oil

       Kosher salt

       Freshly ground black pepper

   1. To make the sauce: In a medium bowl, whisk the sauce ingredients.

   2. Generously brush or spray the fillets with oil and season with salt and pepper to taste.  Grill, flesh side down, over Direct High heat until you can lift the fillets with tongs off the grate without sticking, 6 to 8 minutes.  Turn the fillets and cook them to desired doneness, 2 to 3 minutes for medium-rare.  Slide a spatula between the skin and flesh and transfer the fillets to serving plates.  Spoon the sauce over the  fillets. Serve immediately.

   Makes 4 serving