Dry the skin, high heat, don’t fuss with it.

Dry the skin thoroughly, get the grill screaming hot, and leave it alone. That’s the whole trick.

The enemy of crispy skin is moisture. Pat the fillet dry with paper towels, then let it sit uncovered in the fridge for 10–15 minutes if you have time. That evaporates surface moisture. Score the skin lightly (cuts about 1/4 inch apart) so heat penetrates evenly and it doesn’t curl up.

Oil the fish, not the grill. Rub a little high-smoke-point oil (avocado, grapeseed) into the skin. Salt it right before it hits the heat—salt draws moisture out, so don’t do it too early.

Grill skin-side down on high heat. Then do nothing for 4–6 minutes. The skin will release from the grates when it’s properly crisped. If you try to flip and it sticks, it’s not ready. Give it another minute. Flip gently, finish flesh-side for 2–3 minutes, and done.

Resist the urge to peek. That crispiness is built on patience.