Speaking of Fish,
How fast can a fish be cooked on the grill?
Further, what kind of seasonings do you recommend?
Then do the fish for two minutes on the non-skin side to get some nice grill marks, then flip, put the lid on the grill and walk away for at least seven minutes but up to twenty.
By putting the lid on the grill you slow down the cooking process since the fire gets less oxygen while making sure the heat gets distributed evenly throughout the fish. It sounds crazy, but you hardly ever overcook the fish unless your fire was too hot (ie. red hot coals rather than a nice layer of white ash).
For seasonings I like Old Bay or Lawry's seasoned salt on fish with a grind or two of black pepper and a squeeze of lemon. If you like smoke flavor, you can also throw a couple of twigs of fruit wood or wood chips on the fire right before you start the fish.
This has been a Skier's Food Network special announcement. And now back to your regularly scheduled programming on Modern Marvels, "The GPS System, and its use as a speed gun to misreport your skiing speed".