A: Always oil your fish, but the real trick here is to also oil the grate once it's hot (with a paper towel that's been soaked in water, then dipped in oil). Grill the fish skin side down first; the skin helps hold the flesh together. By the time you turn it, the delicate exposed flesh on top will already be partially cooked, so it's "sealed" and more likely to grill in one even layer instead of flaking off.Get quick and easy recipes for dinner tonight! Start now!
3/8Keep Fish From Falling Apart