Elizabeth Karmel

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

Once you understand the technique of grilling chicken pieces, it will be easy for you to add your favorite rubs, marinades, and sauces. I recommend grilling chicken pieces over an indirect heat so that the chicken is cooked on the inside and golden brown on the outside at the same time. Cooking over direct heat can create a raw interior and a burned exterior—especially if you put the barbecue sauce on too soon.

The first time my Nantucket Island friends Nigel Dyche and Sarah Chase made this for me, I was incredulous at how fabulous it was, yet so simple. The fish tastes of the sea and the smoke from the grill with no extraneous flavors to mask the ocean-fresh steaks. The mayonnaise coats the thick pieces of fish, keeping them moist inside and promoting a golden caramelized color on the outside. Nantucket Islanders use this recipe mostly for swordfish, and it is one of their favorite summer meals, especially when paired with thick slices of ruby-red garden tomatoes.