Dry the skin and don't touch it.

Dry the hell out of that fish, get the grill screaming hot, and leave it alone.

The number one enemy of crispy skin is moisture. Pat the branzino dry with paper towels—inside and out. Then salt it generously and let it sit uncovered in the fridge for 30 minutes if you have time. The salt draws out more moisture, and the fridge air dries the surface. Right before grilling, pat it dry again.

Get your grill hot. Like, 500°F+ hot. Oil the fish (not the grill grates) with a high smoke point oil like avocado or grapeseed. Lay it on the grate and do not touch it for at least 4–5 minutes. The skin needs uninterrupted contact to crisp up. You’ll know it’s ready when it releases easily—if it sticks, it’s not done yet.

Use a fish spatula or a grill basket if you’re nervous. Flip once, cook the other side, and you’re done.

The only way to ruin this is to fuss with it. Let the heat do the work.