1. Strive to allow time to bring fish to room temperature befor cooking, for more even results.
2. As a rule of thumb, allow 8 minutes of TOTAL cooking time for each inch of thickness of your piece of fish.
3. Generally, fish should be cooked to an internal temperature of 120F to 135F; non-oily fish at the lower range, oily fish at the higher range.
4. If you prefer rare salmon or tuna, make sure teh fish is impeccably fresh, and cook to 115F.
5. Fish is done when a knife is easily inserted into the thickest portion of the fish.
6. To prevent fish drying out when broiling, first coat it with a thin film of something oily- butter, mayonnaise, aioli, olive oil, etc.