Fish, often bottom-billed in many barbecue and grilling cookbooks with a few token recipes, succeeds spectacularly as the star of the show in this book. Authors Karen Adler and Judith M Fertig -- Kansas City foodies and members of an all-women barbecue team -- argue that fresh fish and shellfish are a healthier option to other traditional barbecue meats due to their low-fat, low-calorie qualities. There is also a wonderful variety, as demonstrated by the 300 recipes -- presented in a clean, eye-pleasing layout -- that pack this book. 'Fish Tales', sidebars of fish facts and history that pop up throughout, are a nice touch. There is also a funny story about the authors' reluctance to include a smoked-eel recipe. In addition, for people who have a hard time getting fresh fish locally, there is a handy list of fish purveyors. This is a terrific cookbook that would fit nicely on any griller's bookshelf.