For the record more than 95% of my surgeries involve an incision of 2.5 millimeters, usually made with a diamond micro-knife under an operating microscope. The only time I get to make any cuts bigger than that is when the "patient" is a fish.

You don't need to be a surgeon to cut fish well.... just a good method, a sharp flexible blade and a little practice. My best advice would be to forget that you are cutting flesh, but instead envision that you are trying to shave the bones as you work.

For those who were interested in the planked fish recipe:

1) Lay fish skin side down on your cutting board and sprinkle salt on the flesh side to taste. A little MSG at this stage is great for those who are not sensitive. Let the salt penetrate for 45-60 min.

2) Soak an alder plank in water for 45-60 minutes

3) While fish is salting and plank is soaking, mix up the following ingredients for the topping:
1/2 cup mayo
1/2 cup sour cream
1/2 medium-sized sweet onion minced
2 stalks green onions finely chopped (chives are OK too)
1/4 sweet red pepper finely chopped (optional for color/eye appeal)
fresh ground pepper to taste (10 turns on my pepper mill)

4) Preheat covered gas BBQ to 450-500 degrees while you arrange salted fish skin side down on soaked plank. Generously paint the topping over all exposed flesh.

5) Have a spray bottle of water handy by the BBQ. Place plank in BBQ, close cover, and cook for about 10-12 minutes per inch of fish thickness.

6) The alder smoke should begin pouring out of the covered BBQ within 5 minutes.... this is NORMAL. Do not open the cover unless the plank is flaming, extinguish with spray bottle if needed.

7) The fish in the picture cooked for exactly ten minutes in my Weber. DO NOT OVERCOOK! Fish is done when it easily flakes/breaks apart with gentle pressure and the topping starts to brown.

8) ENJOY!