Another option is to just use a regular CI pan for fish. Fish cooks fine in a flat CI pan in my experience. My main point is that I don't think you want to use a non-stick pan for "grilling" which usually means high temps. There are lots of styles of pans but really only a few common materials and like knife steels there are pros and cons to each choice and no pan does it all. I own and use Mauviel (copper/stainless lined).All clad (aluminum/stainless), pre 1900's Cast iron (lots), plain Steel (paellas and a wok) and even a Brazilian soup stone pot. Pan designers take advantage of the physical properties of the materials to fine tune the pans to their potential. IMO the pros for cast iron are: 1.Generally less expensive than other high quality pans 2. Browns and sautes well. 3. Stove to oven to grill to fire cooking 4. Non stick for most foods 5. Can take high heat. 6. Great thermal loading which is why they are good at browning meat. 7. Easy to clean up when done right. Cons: 1. Relatively heavy. 2. Usually so so handles that also get hot 3. Non great for acidic foods. 4. Slow conductor so not so good for sauces or eggs - not that you can't cook eggs in CI but eggs and sauces are not a CI pans strongpoint compared to say copper or aluminum.5. Getting the good stuff requires some patience, study and looking on ebay or elsewhere 6. They need to be seasoned properly to work their best. Here are two good articles about when and when not to grab for the cast iron:http://www.cookingforengineers.com/a...ls-of-Cookware
And a shorter primer: http://www.cookingforengineers.com/a...ls-of-Cookware
Another good budget line of enameled cast iron is the Martha Stewart brand at Macy's. I scored an 8qt a few months ago for $70, It cooks just as good as my LCs and saved me $300. I like it so much I just ordered the 8qt oval from their Black Friday special too.
A good trick is to get it full cranking hot and get canola spray. Spray it all over the surface. It will be a bit like a flame thrower but just control it and then get a damp teatowel and rub it well so the whole grill looks a bit shiny and well lubed and not dry at all. Then get a tray with oil in it and dip your fish skin into it and put it on the grill. Leave it until it had the right amount of color or seared marks and then take it off. Shouldent stick but it really comes down to fish quality and the way its been handled and portioned. If the skin has been left to dry out more it can help but it might not aswell depends on the fish .
I like to use course salt in a hot cast iron. It creates an infinitely small barrier between the protein and the pan, and also helps keep the moisture to a minimum, making for a faster sear. Just alter the seasoning of the protein itself to compensate. I'm not a fan of oils in cast iron. It will eventually turn to build up.
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
In turn the product is evenly cooked and no excess seasoning is required.
With some species of fish i tend to make 2 small parallel slices through the skin so the filet doesn't curl at temperature.