How to Grill Fish on the Skin

METHOD: Direct grilling

This is one of the easiest ways I know to cook fish and it never fails to make you look like a master. (It’s so easy, I’m embarrassed to tell you how I do it—almost.) You grill a piece of fish fillet or whole side of fish on one side only—the skin side. You work over a moderate heat and cover the grill, combining the advantages of direct and indirect grilling.

This singular method has at least three benefits: The direct grilling makes the fish skin as crisp and tasty as a potato chip. Covering the grill enables the fish to cook from the top and the bottom simultaneously, eliminating the need to turn it (which is always a challenging business with fish fillets). Fish that’s been cooked on the skin looks terrific—especially when you consider how little work it takes—you’re looking at only 10 minutes preparation time.