"I am someone who has a cold heart. If I am beside a great grief I throw barriers up so the loss cannot go too deep or too far. There is a wall instantly in place, and it will not fall."

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I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.

— Alton Brown