The liver is an organ that is full of blood, and therefore it may not be cooked or fried until the blood is removed via roasting/grilling.

Here are the steps to grilling the liver:
1. Make slashes in the liver (or cut the liver into small pieces).
2. Wash off the livers from blood residue.
3. Just prior to placing on the grill, lightly salt the pieces with enough salt to give them a good taste.
4. Place the livers slash-side down on a grate above a fire or heating element. A gas grill, electric grill, stovetop burner, or broiler oven are all valid options. The livers must be placed on a surface with holes (like a grate) to allow for drainage of the blood, not in a pan where they will sit in the accumulated juices. Since the blood coming out is not Kosher, make sure it does not drip on kosher utensils, like the bottom of a kosher oven. A disposable pan or a pan dedicated for this purpose (not kosher) can be used to catch the drippings.
5. Flip livers to grill the other side. Use a fork/tongs/spatula dedicated for liver, not your regular kosher utensils.
6. Continue to grill until livers are at least 1/2 grilled (i.e. until the outsides are dry and no longer slimy). The livers need not be burnt.
7. Remove livers from grill and wash three times to remove all salt and blood residue.
8. Check the package for the date (and sometimes even time) of Shechita (slaughter). If the livers were grilled within 72 hours of Shechita, they may be further prepared in any way (e.g. cooked in sauce or fried in a pan). If they were grilled after this time, they should be eaten grilled and not be further cooked. They may, however, be returned to the grill to dry up from the second washing, if desired.

Enjoy!

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