Oil the foil, not the fish.

Yes. Foil packets are the easiest way to grill fish without it sticking.

The trick is simple: brush or spray a thin layer of oil on the inside of the foil before you put the fish in. Don’t bother oiling the fish itself — it’ll just run off. You want that barrier between the fish and the metal.

Use heavy-duty foil and make a tight packet with a little room for steam. Add a splash of lemon juice, some herbs, or a pat of butter for flavor. The steam cooks the fish gently, and the oil keeps it from bonding to the foil.

One more thing: don’t crank the heat too high. Medium-high is plenty. Fish cooks fast, and if you blast it, you’ll dry it out before the packet even gets a chance to work.

The oil does the heavy lifting. The packet does the rest.