So I'm sure the main answer is just more practice but just seeing if any tips out there for getting a crispy skin without burning it.

I've made halibut 2x with skin on. First time was pretty good, but I thought the skin could have been crisper. 2nd time it was super crisp but burnt. Currently my method is: steel pan, grapeseed oil, preheat medium high (closer to high). After a 3 minutes ISH (admittedly I haven't been timing this part) turn flame down to medium. Flip after another 2 minutes and cook medium low for remainder.

I've been thinking of preheating on high, then as soon as fish sits long enough for me to press it flat, move it down to medium or just under medium.

Add on question - will basting fish skin after the flip ruin the crisp?