What is the best way to reheat leftover grilled fish? I have rarely (if ever) looked forward to eating leftover grilled fish.  What is the best technique to reheat the fish so that it has the best flavor and texture?

I understand that some of the quality is going to be simply lost.  If you have a certain technique for a specific type of fish, let me in on that as well.

Is it a lost cause?
If what you want is a piece of fish with the same texture and juiciness as fresh-off-the-grill, yes it is a lost cause.

My preferred method for reheating leftover fish is to break it up and use it in another application. Bouilliabaisse is excellent for leftover bits, any fish stew really. Also fish tacos.

Simply break up the fish and add to the stew in the last few minutes (to prevent overcooking), or toss briefly in a pan.