Oil the grates and don’t touch it.

Yes, hot clean grates and patience. Sticking happens because the grates are dirty or you tried to flip too early.

Get the grill screaming hot. Scrub the grates with a wire brush, then oil them: fold a paper towel, dip it in neutral oil, and use tongs to rub it across the bars. That’s your non-stick layer.

Place the fish on (skin on, scales scored or removed—your call). Then walk away. Seriously. Give it 4–5 minutes. When it’s ready, the skin will release on its own. If it resists, it’s not ready. Force it and you’ll leave half the fish on the grate.

A fish basket or grill mat works if you’re nervous, but direct on the grates tastes better. Just don’t move it until it tells you to.

Trust the heat, not the spatula.