Clean grill, hot fire, and don't touch it.

Get the grill screaming hot, oil the fish, and leave it alone.

Most people destroy whole fish because they flip too early or the grates are dirty. Here’s the thing: fish skin is fragile. If your grill isn’t clean and well-oiled, that skin bonds to the metal like glue. Scrub those grates with a wire brush, then oil them with a paper towel dipped in high-smoke-point oil (canola, vegetable, avocado).

Next, the fish needs to be dry. Pat it down with paper towels—inside and out. Score the skin a few times on each side (this helps heat penetrate and keeps the skin from curling). Season generously, then oil the fish itself, not just the grates.

Now the hard part: put it on the grill and do not touch it for about 4-6 minutes per side depending on thickness. You’ll know it’s ready to flip when the skin releases cleanly when you try to lift it with a spatula. If it resists, it’s not done yet. No, you cannot slide a thin metal spatula under a half-cooked fish—that’s how you wreck it.

If you’re nervous, use a fish basket or even a couple of foil strips under the fish (criss-cross them like a raft). But honestly, if you trust the heat and the clean grates, you don’t need them.

You’ll know when it’s ready—the skin releases cleanly, and the flesh flakes with a gentle push.