To preserve succulence and fresh flavour fish should never be grilled for too long: the grill must be preheated and very hot so as to cook the fish swiftly, producing tender flesh and a crisp outside.
To grill fillets, the flesh side should always be grilled first, and thick fillets or steaks are the most successful. With a large whole fish it is best to make deep, slanting cuts in the skin at 2.5–5cm (1–2in) intervals so the heat penetrates all the way through the flesh, cooking it evenly.
To grill fish brush the rack with oil, then brush the fish before cooking so the flesh remains moist and the skin crisps. Carefully turn the fish over halfway through the estimated cooking time and brush again.