Fish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing fish, use the chart below as a guide to check doneness when the fish is oven baked, pan-fried, deep-fried, grilled, and steamed.
Remedy to problem one. Very lightly apply a very good olive oil on the skin before placing it skin down on the grill. Do not turn it while cooking. At the outset, brush on the same good olive oil a little but more liberally on the top of the fish and add salt and pepper. As the fish cooks, lift and move the fish slightly form time to time with your flipper so that it never adheres to the grill.
For freshwater fish like lake fish which needs to be cooked through (it contains toxins when under cooked), grill it at around 375 degrees until you see white bubbles forming on the top of the thickest part. Get it off immediately then because fish keeps cooking when removed.
The key to baking fish is to check out the cooking times. The general rule is to allot 10 minutes of baking time for every 2.5cm thickness at the thickest part of the fish. On average, fillets take an average of 15 minutes baking time, steaks take 10-15 minutes and whole fishes take 20-30 minutes. Fish is usually baked in an oven preheated oven at 200-300 C, a high temperature that allows the fish to cook quickly without prolonged exposure to heat.