Use the Appropriate Tools

• Brush the grill grate thoroughly with a wire brush to remove residue from prior use. Fish is more likely to stick to the grate if the surface is not clean. Before igniting the grill, apply cooking oil or nonstick cooking spray to the grate. To handle the fish, use a long, thin, metal spatula. A spatula supports all or almost all of the fish as you lift it, reducing the likelihood of the tender flesh falling apart. Tongs are acceptable for thicker, sturdier fish fillets or whole fish, but they can break thin, flaky fillets. If possible, cook the fish in a fish grilling basket -- a flat, two-piece, metal cage with a handle -- which prevents the flesh from sticking to the grate. Apply oil or nonstick cooking spray to the grilling basket instead of applying it to the grill.

Cook at Appropriate Temperature and Time

• Put the fish on a grill preheated to high heat. If the grill is hot, the fish is less likely to stick. Grill fish approximately 10 minutes per inch of thickness. The most reliable methods for ensuring proper grilling time are measuring the fish’s internal temperature and observing its appearance. Fish must be 145 degrees Fahrenheit to be safe to eat. Ambient heat continues to cook the flesh after you remove it from the grill, causing the internal temperature to rise. Therefore, it is safe to remove the fish once it reaches 140 F. The flesh should be flaky and opaque with a minimal amount of translucence in the center.

Treat the Fish Tenderly

• Fish that have thick, firm, oily flesh, such as salmon and halibut, are ideal for grilling. To protect thinner, less sturdy fish, such as red snapper and tilapia, from breaking, brush them with oil before putting them on the grill. Do not touch the fish for several minutes so that the surface sears completely, which improves the flavor and makes the fish easier to flip. Fish “lets you know” it is ready to flip by loosening itself from the grill. Once the surface is sufficiently seared, there should be minimal or no sticking. Avoid flipping the fish more that one time, if possible.

Other Tips and Tricks

• Flavor the fish with a marinade or dry rub before grilling it. Alternatively, if you use a grilling basket, secure sliced fruits, vegetables or herbs in the basket with the fish. Do not use an acidic ingredient, such as citrus juice or vinegar, in a marinade. Acid denatures raw meat, making it tough, and it can ruin the texture of raw fish in mere minutes. To incorporate an acidic ingredient into the dish, baste the fish with the ingredient while it cooks or use the ingredient in a finishing sauce.