Oil the grate, not the fish

Yes, but the key is to oil the grate well and then leave the damn thing alone.

Most people oil the fish, which causes flare-ups and sticking. Instead, heat the grill to medium-high, scrub the grates clean, then dip a wadded paper towel in oil (use tongs) and wipe the grates. Not a ton — just a thin coat.

Put the fish on, skin-side down if it has skin. Close the lid. Now do not touch it for at least 5-7 minutes depending on thickness. The skin will crisp up and release naturally when it’s ready. If you try to flip it and it sticks, it’s not done yet.

Use a thin metal spatula (not those giant plastic things) to flip. Score the fish a few times on each side before cooking — helps heat get in evenly and keeps the skin from curling.

Patience is the only secret here.