07/11/2008 05:12 am ET | Updated May 25, 2011

BBQ Better. Grill Green. Barbeque Grilling Recipes For A Green Fourth Of July

Who knew that there were actual rules for grilling your favorite fish and vegetables? With some well-intended guidance and understanding, your favorite fish fillets won't fall through the grill rack and become a charred mess.

Direct grilling: Temperatures are high for this method of grilling, and food is cooked directly over the fire. This produces a slightly charred exterior but keeps your food moist inside. Use this method for smaller cuts of meat and for fish fillets, vegetables and bread. Food editor's tip: For fish fillets, once you place them on the grill, pretend they have a Greta Garbo complex and leave them alone (at least until their outsides take on a bit of color and caramelize). The reason they fall apart and through the cracks of the grate is because you've tried to flip them too soon.

Indirect grilling: Think of indirect grilling as if you've moved your kitchen oven outside. With the grill lid on to hold in the heat and your food placed next to the fire, not directly over it, it acts like more of a roaster. And because you're slow-cooking with this method, you'll be introducing all the smoky goodness to your food that your grill has to offer. Indirect grilling works best for larger and tougher cuts of meat (think ribs, briskets, whole chickens). If you barbecued them directly over the fire, the outside of your food would burn and you'd be left with something pretty inedible -- not a great way to impress your guests.