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Pat fish dry with paper towels and season all over with salt and pepper. Toss green beans with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Grill beans, turning often (be careful not to let them fall through the grate), until softened and charred in spots, about 2 minutes. (To keep the green beans from falling through the grate, place a wire rack crosswise on the grill to create smaller squares and extra insurance.) Transfer to a platter. Pat fish dry again and rub fillets with 2 Tbsp. oil. Gently place on grate, skin side down, and grill, undisturbed, until flesh is opaque except for the thickest part, 6–8 minutes. Carefully slide a thin metal spatula underneath fillet, trying not to tear skin, and turn over; grill 1 minute longer. Place, skin side up, on platter with green beans.
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