point. If it’s opaque, you’re good. If it’s still glassy-looking, Johnson says, that means it’s not done.

Both Johnson and Dugan prefer to let fish cook simply in its natural juices, but say a splash of wine, marinade or stock can boost taste — just don’t go overboard.

Another option is to brush the top of a filet with butter and sprinkle with salt and pepper in its final minutes on the grill. Those who want to marinate their fish only need to do so for a half-hour in the refrigerator before it’s ready to cook.

Grilling shrimp can also make a great summer meal, paired with rice and andouille sausage for a Cajun twist, or with corn and potatoes for the feel of a low-country seafood boil.

Just make sure to set your grill to medium-low heat and adhere to a timer, Johnson says.

“Fish (filets), if you overcook it a little, it’s not the end of the world,” he said. “But shrimp, it gets chewy, and nobody likes that.”

Shrimp should look grayish when first placed on the grill, and will turn pink and firm in about a minute and a half to two minutes time for large shrimp.

“You want to take them off as quickly as you can,” Johnson says. He likes to brine his in salt water before cooking or sprinkle with Old Bay spices.

“Fish is one of the easiest things to cook in the world yet even really great cooks are mystified by it,” Dugan says. “Why? I just think it’s because there’s such a variety out there.”