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COLUMBIA, S.C. _ At summer cookouts, it seems that just about anything from fish to fowl can be tossed onto the grill.
Health-conscious chefs increasingly are choosing fish to grill because it is lower in fat than many other meat options, and some types such as salmon and mackerel provide heart-healthy Omega-3 fatty acids.
Fish is one of the most versatile foods you can prepare. Its mild flavor and firm texture can be matched with a variety of flavors. Grilling is one of the simplest and quickest ways to prepare fish, but novices sometimes are hesitant to try it, said Judith Fertig, co-author of "Fish & Shellfish Grilled & Smoked" (Harvard Common Press, $15.95).
But with a little practical ...