Grilling is America’s most popular way to cook, but many devotees steer clear of fish. It’s famously fragile, and can stick to the grill grate. Turn it too soon, and you’ll tear the delicate flesh into pieces, ending up with something that looks like you backed a car over it.
Not to worry. If you follow a few simple caveats, your odds of getting beautiful, perfectly cooked fish from grill to platter in one piece are excellent.