Instructions

1. Clean your grill grate to remove as much debris as possible to avoid sticking.

2. Set your gas grill to high heat and cover with aluminum foil for 10 to 15 minutes to burn off any further debris. Remove foil.

3. Scrub the grill grate with a grill brush to clean.

4. Dip two folded paper towels in olive oil, grasp with tongs, and rub the grill grates until glossy. Re-dip and rub the grate with oil approximately five more times to ensure that your fish does not stick to the grate.

5. Squeeze the excess moisture from your piece of fish with a paper towel or kitchen towel. Excess moisture in your fish will cause it to steam instead of searing. Place in fridge until you are ready to grill.

6. Brush each side of the fish with olive oil and season as desired.

7. Lay fish diagonally, skin side down, across the grill grates to create grill marks. If you are cooking a flakier, thinner fish, consider using a grill basket or wrapping the fish in aluminum foil with olive oil, lemon juice, or wine instead of cooking directly on the grill to avoid having your fish fall apart during cooking and flipping.

8. Turn the heat on the grill down to low and close the grill lid while cooking fish. Plan on cooking fish approximately 10 minutes for every inch of thickness, but check often.

9. Check the fish to see if the skin side has seared and is crisp. You can lift the edge of the fish to see if it easily moves, but try not to move the fish before it is done.

10. Insert a spatula on either side of your fish once the skin side has seared and flip your fish over.

11. Remove fish from grill once both sides are seared and the fish flakes easily when a fork is inserted. The fish should still be firm while the flesh is opaque.