I love the simplicity of grilled fish I've enjoyed in Greek restaurants, and I'd love to be able to replicate it at home, so I'm looking for some guidance. What's the best way to make it on a charcoal grill? Is there a particular kind of hardwood charcoal that's best? How should the fish be prepared? Should it be cooked over direct heat or indirect heat? Approximately how long on each side? Should the fish go right onto the grill or should I use a special grill basket that will let me turn it without destroying it? Are there certain varieties of fish that are better to use than others? How can I tell when it's done (should I use a meat thermometer)? Finally, can anyone recommend a cookbook that covers this type of Greek cooking? Thanks for your help!