Char a whole fish on each side, then move it to the cool side of the grill, put the top down, and let it cook through. Set fillets skin-side down. When the edges curl and the flesh is opaque, move them over. Don't flip them. "Good grilled fish should have charred skin," Pelaccio says. "Don't worry you'll burn the fish. You'll hear it, watch it seize up, and think, 'I'm fucking up my fish.' Just wait a minute. Get a drink. Chill out."
Credit: Getty Images
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
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