It’s nearly summer time, and anglers everywhere will soon be handing over their overflowing creel to their housebound spouse. Keep the frying pan where it is. There’s simply no need for that; not when you’ve got a lovely grill right outside in the backyard. Don’t be afraid.

Tip #1: Start with a perfectly clean grill. Mixing hot dog remnants with a delicate salmon are just not a tasty combination.

Tip #2: Make sure your grill is hot and oily (like you after a day at the beach). Your fish also needs to have a light coating of oil to keep the skin from sticking.

Tip #3: Have two big spatulas handy, or a fish rack would be even better, so that the fish won’t flop when flipped.

Tip #4: Fish cooks fast, especially if it’s a filet. Figure on 5 minutes before you flip for a filet or a steak, and 10 minutes it it’s a whole fish. If the fish is sticking to the grill, it’s not ready to release so give it another minute or so.

Tip #5: Flip it the right way. A basket will hold the fish together and you can flip with a single hand if need be. Otherwise, you’ll need two spatulas; one will hold down the top (which will become the bottom when you flip) and one that slides under the bottom (which will become the top when you flip). If it’s a larger whole fish, you can roll it over using two spatulas underneath it and then flip.

Tip #6: Find the right fish. Not all fish cook well on a grill; they’ll fall apart or flake easily, and that’s fine if the fish is already on your plate, but not while still on the grill. C

Armed with these handy fish grilling tips, you’ll be wondering what could possibly be simpler than grilling a fish on a hot summer day. (Well, sushi would be a lot easier, but let’s not go there.)