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Learning not to overcook fish is important.
When a fish becomes opaque; it's done and if it's still in the oven or on the grill, you've overcooked it.
The trick is to watch carefully, and just before the fish is completely opaque remove it from the heat.
It will continue to cook for a few minutes from the residual heat, so removing it slightly under-done means it's "perfectly cooked" by the time you get it to the table.