The Right Cuts: The sturdier the seafood, the better it can withstand heat. Stick with hearty tuna steaks, shell-on shrimp, and skin-on salmon.

The Easiest Technique: Fish cooks quickly, so don’t turn your back on it. And resist the temptation to fuss. “You should put it down and just leave it there for the prescribed amount of time,” says Bill Jamison, coauthor with Cheryl Jamison of The Big Book of Outdoor Cooking and Entertaining (Morrow, $25, www.amazon.com. When cooking tuna steak and shrimp, flip them once. Place salmon fillets skin-side down and leave them alone until they’re the same color throughout — no turning required. (For cooking times, see Grilling Cheat Sheet.)

Buying Tips

Shrimp: Splurge on large or extra-large shrimp — they’re less likely to dry out. Leaving the shells on also helps shrimp retain as much moisture and flavor as possible, though you can peel them first (or buy them already peeled).

Tuna Steak: Look for steaks that are an inch thick — no thinner. The same goes for salmon and swordfish steaks.

Salmon Fillet: Don’t ask the fishmonger to remove the skin from the fillet; it protects the flaky fish from the heat and minimizes sticking.

Cooking Tips

To prevent sticking, oil the fish, not the grate, says grilling expert Elizabeth Karmel (this also minimizes flare-ups). And strew some sliced lemon on the grate before adding the fish. You won’t end up with grill marks, but you’ll get a citrusy tang.

Buy a single center-cut piece of salmon if you need several fillets, allowing 6 ounces per person. Cut it into individual pieces, slicing almost but not quite through to the skin. When it’s done, slide a spatula between the fillet and the skin. The fillet will lift off; the skin will stay attached to the grill. (For easy cleanup, turn the flame to low, close the lid, and let the skin burn to ashes.)

Save some money and buy frozen shrimp rather than “fresh,” which almost always have been previously frozen. You can defrost as few or as many as you need. To find out what to look for when buying shrimp, go to Shrimp 101.