Just wanted to show everyone how we grill fish on the pit without it sticking to the grill itself. I'm sure you have your variation.
First you locate your favorite coconut or banana tree.
Then you cut off one of the branches or leaves (banana tree).
Then you trim off the leaves and that leaves you with the main stem.
Next you cut the stem into the desired lengths which depends on the width of the fish or the number of fish to be grilled.
Split the thicker stems so that you have about a 1/2 in. thickness. Thicker for larger fish or longer grilling times.
Rinse these cut stems in fresh or salt water, depending where you are grilling at (home or beach).
Place the cut stems on the fire and the fish on top.
The fish will not stick and it will be very easy to turn over.
The moisture in the stems keep them from burning up while the grilling is going on.
That's all there is to it.
Until next time....