How do you keep the skin on a whole grilled, scaled fish? I cooked a whole flounder on the Big Green Egg, basted with a soy/black vinegar/ginger/rice wine vinagrette, and the end results were delicious, but the skin came right off of the fish and stuck to the grill. When I turned the fish, the same thing happened to the other side. (Try to ignore the teriyaki ribeye in the foreground.)
The fish itself didn’t scorch or overcook; in fact, it was tender, succulent, and damn near perfect. (I brushed one side with hoisin sauce just before I took it off the grill, and I roasted mushrooms, onions, and green peppers in an enameled cast-iron skillet alongside the fish to serve over rice).
Or clean my grill surface; in my defense, I did wire-brush it rather vigorously before I began.
Or cook the fish on foil, or in a grill basket (not practical inside my Egg, and wouldn’t the skin just stick to the metal basket?). Or lower the temperature. Or raise the temperature.
In short, I can’t find any consensus on keeping the skin on a whole grilled, scaled fish.
Any suggestions? I have another flounder tucked away in the freezer, just waiting for the solution.