Fish, so often, is one of those foods you save for restaurant meals. Home kitchen avoidance begins with doubt that we can really prepare this seemingly delicate protein with any skill. And its limited refrigerator shelf life and cooking odors don’t help either. Here’s where Adam Rappaport, editor of Bon Appetit comes to the rescue with a new cookbook all about grilling. I don’t yet own this book, but will tell you that his recent appearance on the book tour, reminded me of how perfect the grill is for cooking fish. Seasonable vegetables give creative license to preparing fish fillet packets, but, the key to success is in the fish.