Grilling seafood has a wonderful side benefit: there's no leftover-cooked-seafood smell in your kitchen!

When the weather permits, grilling fish outside lets you bring the wonderful flavor to the table, without any of the offending odors.

If you're a little intimidated by grilling fish, here are some ideas:

• A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.
• Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.
• Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.
• Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.
• Turn fish only once. (Flipping back and forth will break fish apart.)
• If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.
• If your fish is thin, spread a sheet of foil on the grill and cook your fillets on this base.
• To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.