Grilled Catch Of The Day Recipe

Prepare fish

Pat the fillets dry with paper towels. This helps them sear and prevents sticking.

Lightly brush both sides of each fillet with 2 tbs olive oil; this helps the Creole seasoning adhere and prevents the fish from drying.

Season both sides of each fillet evenly with the 2 tsp Creole seasoning, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Use a light, even sprinkle so the spice complements rather than overwhelms the fish.

Let the seasoned fillets rest at room temperature for 10–15 minutes while you preheat the grill. This brief rest allows the flavors to settle and promotes even cooking.

Make lemon butter

In a small saucepan or skillet over low heat, combine 4 tbs unsalted butter, 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 minced garlic clove, and 1 tsp Creole seasoning (optional). Warm gently until the butter is melted and the garlic is fragrant, about 2–3 minutes. Do not let the butter boil. Remove from heat and stir in 2 tbs finely chopped fresh parsley. Keep warm.

Preheat and prepare grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean the grates well. Using a folded paper towel dipped in neutral oil and held with tongs, oil the grates to further reduce sticking.

Place the fillets on the hot grill skin-side down if the fillets have skin, or presentation-side down for skinless fillets. Close the lid and cook without moving for 3–4 minutes, depending on thickness (about 1-inch thick).

Open the lid and gently flip the fillets using a wide spatula. Cook the second side for 2–4 minutes more until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C) at the thickest part.

If desired, during the last 30 seconds of cooking, brush each fillet lightly with some of the warm lemon butter to glaze and flavor the surface.

Remove the fillets from the grill and transfer to a warm platter. Spoon 1 tbs of the lemon butter topping over each fillet while hot so it melts into the fish.

Garnish with additional chopped parsley and serve with lemon wedges alongside for extra brightness.

Serve immediately with your choice of sides — rice pilaf, grilled vegetables, or a simple green salad complement the Creole-seasoned grilled fish well.