-- Shares Facebook Twitter Reddit Email This story comes from the Institute of Culinary Education , which has campuses in New York City and Los Angeles, as well as online programs. Los Angeles Campus President Lachlan Sands, whose restaurant career began in the kitchen at the seafood stalwart Water Grill, advises on how to achieve perfectly grilled fish and avoid missteps. Clean Your Grill This is the first step to making sure your fish cooks properly.

The grill should be clean and smooth to ensure that the heat will diffuse effectively. Chef Lachlan explains that we put oil in a pan to create a viscous layer and to smooth over the micro serrations and micro scratches in the pan. “It’s the same for the grill,” he says.

“You don’t want it to be rusty or dirty, you want it to be smooth.” He recommends putting oil on a paper towel to rub on the grill using a pair of tongs. “That won’t create a non-stick surface with a viscous layer, however, it will fill in the micro scratches that are on the grill that would otherwise diffuse the heat.

" Protect the Fish “If the fish has skin, the presentation side is always the skin side — it’s as simple as that,” he says. You must protect the skin before you put it on the grill. After seasoning with salt and pepper, brush the skin side of the fish with some mayonnaise.

“Because it's an emulsion, it adheres to fish really well." Stop the Shred When on heat, sometimes the part of the skin that is not touching the grill .