[Aliantha]

The most important thing with fish is to make sure your product is fresh, and never never ever overcook it. In fact, if you're using salmon or tuna steaks, rare is best, but make sure they're room temp before you put them on the grill or you'll end up with hot outside and cold inside.

Besides that, the best thing is to think of the flavours you like (and/or think she might like) and use them when you grill the fish. You can never go wrong with a nice garlic butter sauce with a splash of white wine over white flesh fish. Try lemon and corriander (cilantro) with salmon or a marinade of soy sauce and mayo for tuna steaks.

Those are my favs for fish, but the possibilities really are endless.