Get the grill hot, oil the skin, and don't touch it.

Yes, but it’s all about prep and patience.

The reason soft-skinned fish like trout sticks is that the grill isn’t hot enough and you’re trying to move it too early. Cold grates tear the skin. Low heat lets it cook slowly and bond with the metal.

First, clean your grates. A wire brush or crumpled foil while they’re hot. Then get the grill screaming hot — 450-500°F. Not medium-high. Hot.

Oil the fish, not the grates. Brush a thin layer of high-smoke-point oil (canola, avocado) directly onto the skin. Pat the skin dry before that, or the oil won’t stick. Place the fish skin-side down and do not touch it for at least 4-5 minutes. The skin will