Snapper, peppers great on the grill.(Knight Ridder Newspapers)

Byline: Carole Kotkin

Grilling is a year-round activity in warm climates, but summer is the traditional outdoor cooking season nationwide, and it's a great time to add a new technique to your repertoire.

These days, we are grilling practically everything that won't slip through the grates _ vegetables, fruit, even pizza _ but did you know that grilling fish is almost as easy as cooking a hamburger?

Thick swordfish and tuna steaks and substantial fillets of salmon, red snapper and mahi mahi are ideal grill food. They cook up perfectly in a flash and their natural flavor is enhanced by the smoky sear of grilling. These tips will help you achieve great results:

_Start with the freshest possible fish.

_Use a hinged grilling basket (available where grills are sold), especially for delicate fish like pompano and trout and thin fillets of other varieties. It holds the fish securely and makes turning easy.

_The slightest bit of sticking will make the fish fall apart, so oil the grill basket or grill grates thoroughly before heating. Or line the grill with Reynolds Wrap Release, a new, perforated, nonstick grill foil.