31.   The slits will help the fish cook more evenly and make it easier to tell when the fish is cooked properly.

32.   The technique for cooking the fish is one I often use for thick fillets.

33.   This process cooks the fish.

34.   We then cooked the fish over medium heat.

35.   When fish is cooked, transfer to platter.

36.   When all the fish is cooked, transfer it to a bowl or serving dish, scatter the carrot slices over it and refrigerate.

37.   When fish are fully cooked, remove them from grill, and serve at once, accompanied by Asian-Flavored Slaw.

38.   When fish is cooked, spoon reserved marinade over fish and then the soy-sesame mixture.

39.   When the fish is cooked through, work quickly.

40.   You can cook fish in exactly the same manner.