Clean, hot, oiled grates. And don't touch it.

Yes, but the real trick is when to oil.

First: get the grates screaming hot. Fish sticks when it hits a cool surface. Let the grill preheat for a good 10–15 minutes with the lid closed.

Then scrub the grates clean with a wire brush. Leftover crud is glue for fish skin.

Right before you put the fish on, oil the grates. Use a paper towel folded into a wad, dipped in a high-smoke-point oil (canola, avocado, grapeseed), and grab it with tongs. Rub it over the grates. You should see a little smoke.

Also oil the fish itself. Light coat on both sides. This is your insurance policy.

Now place the fish down, skin side first if it has skin. Then don’t touch it. Let it cook until it naturally releases. If you try to flip too early, it will tear. When it’s ready, it will lift off cleanly with a spatula.

Use a thin metal fish spatula, not a giant BBQ flipper. It slides under delicate fish better than anything else.

If you’re still struggling, get a grilling basket or a cedar plank. But follow the method above first – it works for salmon, trout, snapper, whatever.

One more thing: avoid non-stick sprays on hot grates. They burn off and leave sticky residue. Stick with the oiled towel method.