Directions

1. 1

   Prepare your grill for medium-high heat. If using charcoal, arrange coals so there is a shallow layer across the bottom with additional coals mounded to one side for heat adjustment. If using a gas grill, heat to medium-high. Have extra charcoal ready in a chimney starter if needed. Clean the grill grate thoroughly and brush it generously with vegetable oil to prevent sticking.

2. 2

   Pat the filleted fish dry with paper towels. Season the cut (flesh) side generously with kosher salt and freshly ground black pepper. Brush the seasoned side with melted butter, coating evenly.

3. 3

   Place the fish on the grill cut side down over medium heat, maintaining steady medium temperature by raking charcoal as needed. Cook for 10–18 minutes, depending on the thickness of the fillet, until the flesh is cooked halfway through and begins to turn opaque.

4. 4

   Using two long metal spatulas, carefully turn the fish so the skin side is now facing down on the grill. Continue cooking for another 10–18 minutes until the fish is fully cooked through. The flesh should easily separate from the skin and a small knife inserted into the thickest part should slide through without resistance, indicating the fish has reached a safe internal temperature of 145°F (63°C).

5. 5

   Transfer the grilled fish to a serving platter and serve immediately while hot.