A very simple and effective approach, when grilling, is to brush grill and fish with a little olive oil, sprinkle fish with lots of freshly ground black pepper and a little ground anise, and use the 10-minute rule, i.e. no more than 10 minutes total cooking time per inch thickness (I prefer slightly less time, actually). Flip steaks about halfway through time, fillets slightly longer on first side. Incidentally, fillets will lift off the skin, when you turn them, and you can discard the skin and serve skinless fillets with no fuss. Very tasty, and butter soft.
