Don't flip your fish more than once

Yes, the biggest mistake is flipping too often or too early. That’s how fillets turn into a shredded mess.

Gas grills get hot fast, which is actually great for fish. The real problems are (1) not oiling the grates, (2) too low heat, and (3) fussing with it.

Oil the grates while they’re cold, then preheat to medium-high (about 450°F). Place fish skin-side down if it has skin, or just lay it on. Then walk away. Let it cook undisturbed for 4-6 minutes. When it’s ready, it’ll release from the grates with a gentle nudge. If it sticks, it’s not done yet — don’t force it.

Other common mistakes: using thin fillets that cook too fast (try thicker cuts like salmon or swordfish), not patting the fish dry (wet fish steams, not grills), and overcrowding (steams again). Also, clean the grill between uses or your next batch will taste like last week’s chicken.

Fish is done when it flakes easily with a fork — not when it’s falling through the grates.