Oil the fish, not the grates

You need three things: clean grates, screaming hot heat, and oil on the fish—not the grill.

Lots of people spray Pam on their grates and wonder why the fish still sticks. The problem is that oil on hot metal burns off instantly, leaving a tacky surface. Instead, brush or rub a thin coat of high-smoke-point oil (avocado, grapeseed, or canola) directly onto the fillet. Then make sure your grill is ripping hot—like 450-500°F hot—and that the grates are scraped clean before you start.

Pair that with a good rule: don’t touch the fish until it’s ready. When it’s cooked enough on one side, it’ll release from the grates on its own. If you try to flip and it’s stuck, it’s not done yet. Give it another minute or two. A thin metal fish spatula helps too—nothing worse than watching your fillet tear in half because you used a wide barbecue