Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio
“To be honest, fish can be fickle on the grill,” says Brad Leone. “I’m pretty good at it and still I screw it up sometimes.” To improve the odds, cut the fish into four easy-to-handle pieces—flipping each piece individually is a lot less stressful than dealing with the whole big fish. But leave the skin and bones intact: The skin insulates its tender meat during grilling, and the bones help keep the pieces together.