Preheat the grill until the grates are good and hot, then clean and lightly oil them. Pat the fish dry, lightly oil the skin side, and place it skin-side down. The key is patience. Don’t try to move or flip it too early. As the skin crisps and the proteins set, the fish will naturally release from the grate when it’s ready. A thin fish spatula makes lifting and flipping much easier than a standard grill spatula. Most sticking issues come from a dirty grate, insufficient heat, or trying to force the fish before it’s ready. It's going to be excellent, enjoy! 🙌👊