Grilled fish is fast food. Put som grilled fish on the bbq (do like the pros do, don't complicate things) and have your friends over.
Grilled fish is delicious and fast and not as hard as some make it out to be, but there are some basic things you need to have in mind:
Wait for the sear
The bed of coals needs a little time and the grill itself needs to be hot and clean (placing it over the coals will take care of both). If hot enough, the fish is less likely to stick.
Keep the skin in the game
Fish with the skin still on doesn't tend to stick as easily. The skin also works like "packaging", stopping the tender meat from falling apart. Dry the fish if it has been marinated and allow it a while on the grill before trying to budge it.
Use a spatula
Use a large and steady spatula, not tweezers. A wide fork that slips between the bars on the grill may also work.
One surface is enough
Grilling only one side is fine if you want to avoid handling the tender fish. If there is a skin side, that's the one you want to grill.
