How to dry a fish for grill Whenever I grill a fish (red snapper), even after grilling for a recommended grill time (about 10 to 15 mins), it comes out no less juicy compared to when it was put to grill. And when put in a plate, its skin is like floating on its flesh due to moisture.

I need a complete dry fish after the grilling is done with crispy skin, How to achieve that?

Note: I dont know how to dry a fish before grilling, I am assuming that all the drying can be done during grill with heating (which currently doesnt happen), any tip that works is welcome.
You could pack it in dry salt for a while to suck some fluid out via osmotic pressure. Should end up with damp salt and a drier fish. I'd guess if you only packed the outside and brushed it off before grilling it might not have too much salt transfer inwards to oversalt the fish, but I have NOT tried it, just speculating on a method that should work.