Grill whole fish hot and fast, with patience.

Hot fire, oiled fish, don’t touch it.

Whole fish on the grill is actually easier than fillets because the skin and bones protect the meat. The trick is high heat, a clean grate, and leaving it alone until it tells you it’s ready.

Start with a screaming hot grill. Clean the grates thoroughly, then oil them with a paper towel. Score the fish a few times on each side (through the skin, not deep into the flesh), salt generously inside and out, stuff the cavity with herbs (thyme, dill, parsley, maybe lemon slices). Rub the outside with oil, not too much.

Place the fish on the hottest part of the grill. Let it cook undisturbed for 4-5 minutes per side, depending on thickness. Don’t try to flip it too early—if it sticks, it’s not ready. Use a wide metal spatula and a fish turner (or another spatula) to flip it gently. Branzino and snapper are delicate; they’ll break if you’re rough.

You’ll know it’s done when the flesh flakes easily with a fork and the skin is crispy and charred in spots. Pull it off, let it rest a minute, then serve with lemon and good olive oil.

That crispy skin is your reward for not fussing with it.