Hickory Grilled Absolutely Fresh Fish Recipe

Prepare fillets

Pat each fish fillet dry with paper towels. Inspect for any remaining pin bones and remove with fish tweezers. Lightly score the skin side (if skin-on) with two shallow diagonal cuts per fillet to help even cooking and prevent curling.

Make marinade

In a shallow dish or bowl, whisk together 3 tablespoons olive oil, 1 tablespoon hickory liquid smoke, 2 tablespoons fresh lemon juice, 2 teaspoons minced garlic, 2 tablespoons chopped fresh parsley, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon freshly ground black pepper until combined.

Marinate fish

Place fillets in a single layer in the dish and spoon marinade over them, turning to coat both sides. Let sit at room temperature for 10–15 minutes (do not exceed 30 minutes for delicate white fish). If marinating longer, refrigerate and allow 15–20 minutes back at room temperature before grilling.

Preheat and oil grill

Preheat a gas or charcoal grill to medium-high heat, about 425–450°F (220–230°C). Clean the grates thoroughly. Dip a folded paper towel in neutral oil and, using tongs, oil the hot grates to help prevent sticking.

Grill fillets

Place the fillets on the hot grates skin-side down if skin-on (or presentation-side down if skinless). Close the lid and grill undisturbed for 3–5 minutes depending on thickness (about 8–10 minutes per inch of thickness total). Check for an easy release; if the fish resists, give it another 30–60 seconds. Carefully flip once and grill 2–4 minutes more until the internal temperature reaches 135–140°F (57–60°C) and the flesh flakes easily but is still moist.

Finish and rest

Remove fillets from the grill to a platter. If using, place 1/2 tablespoon softened butter on each fillet to melt. Sprinkle with chopped chives or parsley and serve with lemon wedges. Let fish rest 2 minutes before serving to redistribute juices.