Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle. Fish is so delicate that it dries out quickly and is easy to overcook. To prevent overcooking, you'll need to pull it out slightly before it's done. In order to retain its moisture, fish needs to be cooked quickly over high heat.
Here is a list of quick tips:
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* The fish is done cooking when it is opaque, and begins to flake.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
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