Pre-heat the grill to the correct temperature:

Making sure the grill is hot enough before placing the fish on it is crucial.

A hot grill quickly seals the surface of the fish, which helps to lock in its juices and makes it less likely to stick.

Add oil to the fish, not to the grill:

Instead of oiling the grill grates, it is better to apply oil directly to the fish. This reduces the risk of oil drip fires and ensures that the skin or surface of the fish cooks evenly.

Distance from the fish

Ideally, the fish should be placed approximately 20 cm away from the coals, moving the grill up or down to find the point where the skin crackles and pops, but does not trigger the cooking.

In any case, it is experience that will give us the possibility of calculating this distance automatically, taking into account the size of the fish and the intensity of the fire or the power of the coals.

Control the cooking time:

Fish cooks quite quickly, so it is important not to leave it on the grill for too long. A good rule of thumb is to cook fish for approximately 8-10 minutes per inch of thickness, turning only once.

Watch out for flames: If flames flare up from dripping fat, keep a small spray bottle of water handy to calm them. Intense heat can burn the outside of the fish before the inside is cooked through.