The Ultimate Grilled Fish Recipe
Perfectly marinated and grilled to perfection
Equipment
- Grill (charcoal or gas)
- Mixing bowl
- Whisk or fork
- Shallow dish or resealable plastic bag
- Tongs
- Grill brush
- Meat thermometer (optional)
- Spatula (for flipping fish, if needed)
Ingredients
FOR MARINADE
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 2 tbsp fresh parsley chopped
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red pepper flakes optional for heat
FOR FISH
- 4 fish fillets such as salmon, tilapia, or halibut
- 1 lemon thinly sliced
- Fresh herbs for garnish parsley, dill, or cilantro
- Olive oil for brushing the grill
Instructions
Prepare the Marinade:
- In a bowl, whisk together olive oil, lemon juice, soy sauce, chopped parsley, minced garlic, smoked paprika, dried oregano, black pepper, salt, and red pepper flakes (if using).
Marinate the Fish:
- Place the fish fillets in a shallow dish or a resealable plastic bag.
- Pour the marinade over the fish, making sure each fillet is well-coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavour.
Prepare the Grill:
- Preheat your grill to medium-high heat (about 375°F to 400°F).
- Clean the grill grates thoroughly and brush them with olive oil to prevent the fish from sticking.
Grill the Fish:
- Remove the fish from the marinade and let any excess marinade drip off.
- Place the fish fillets on the grill skin side down (if the fillets have skin). If skinless, place them directly on the grates.
- Grill the fish for 4-5 minutes per side, depending on the thickness of the fillets. Do not move the fish too soon; let it develop a nice sear before flipping.
Add Lemon Slices:
- During the last few minutes of grilling, place lemon slices directly on the fish fillets for extra flavour and a beautiful presentation.
Check for Doneness:
- The fish is done when it flakes easily with a fork and is opaque all the way through. The internal temperature should reach 145°F.
Serve:
- Remove the fish from the grill and transfer to a serving platter.
- Garnish with fresh herbs like parsley, dill, or cilantro.
- Serve immediately with your favourite sides, such as grilled vegetables, a fresh salad, or rice.
Enjoy:
- Savour the fresh, smoky flavours of the perfectly grilled fish with family and friends!
Notes
Tips for the Best Grilled Fish
-
Choose the Right Fish:
- Firm, thick fillets like salmon, halibut, or mahi-mahi work best for grilling as they hold up well on the grill.
-
Ensure the Grill is Hot:
- Preheat the grill to medium-high heat (375°F to 400°F) to prevent the fish from sticking and to achieve a nice sear.
-
Clean and Oil the Grill Grates:
- Clean the grates thoroughly and brush them with oil before placing the fish to prevent sticking.
-
Marinate Wisely:
- Don’t marinate fish for too long. 30 minutes to 2 hours is ideal. Acidic marinades can start to “cook” the fish if left too long.
-
Use a Fish Basket or Foil:
- For delicate fish, consider using a fish basket or a piece of foil with holes poked in it to make flipping easier.
-
Don’t Move the Fish Too Soon:
- Let the fish cook undisturbed for 4-5 minutes on the first side to develop a good sear and prevent sticking.
-
Flip Carefully:
- Use a wide spatula or tongs to flip the fish gently. If it sticks, give it another minute; it will release naturally when it's ready.
-
Check for Doneness:
- Fish is done when it flakes easily with a fork and is opaque throughout. The internal temperature should be 145°F.
-
Let it Rest:
- Allow the fish to rest for a few minutes after grilling to let the juices redistribute and enhance the flavour.
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Add Extra Flavor:
- Finish with a squeeze of fresh lemon juice or a sprinkle of fresh herbs right before serving for an added burst of flavour.