Fish can be tricky to cook on the grill. A short trip in a brine, will make it easier to grill fillets without drying out.
For 4 servings
2 cups water
1 Tablespoon kosher salt
1 Tablespoon sugar
chopped fresh herbs (optional)
4 fish fillets, without skin
Dissolve the salt and sugar in the water in a shallow bowl. Add optional herbs and the fish, making sure it is submerged in the liquid.
Leave the fish in the brine according to the thickness of the filets, 10 minutes for thin fillets, up to 45 minutes for thicker, stronger flavored fish.
Remove from the brine and pat dry with paper towels. Brush lightly with oil and grill over a hot fire. For thin fillets, grill on one side only for 5 minutes. Then flip onto plates of a platter to serve. For thicker filets, turn to cook both sides.