Grilled Catch Of The Day Recipe

Prep the fish

Pat the fish fillets dry with paper towels. Check for any remaining pin bones and remove with fish tweezers if needed. Season both sides lightly with 1/2 tsp of the sea salt and a few grinds of black pepper.

Make the marinade

In a shallow dish or bowl, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic (press or finely mince 3 cloves), 2 tbs chopped fresh parsley, 1 tsp fresh thyme leaves, 1 tsp smoked paprika, 1 tsp black pepper, and 1 tsp sea salt. Add 1 tsp lemon zest if using. Whisk until emulsified.

Marinate the fish

Place the fillets in a single layer in the dish and spoon or brush the marinade evenly over both sides. Cover and refrigerate for 20–30 minutes (no more than 45 minutes for delicate fish) to allow flavor to penetrate.

Bring to room temperature

About 15 minutes before grilling, remove the fish from the fridge so it comes closer to room temperature (this helps for even cooking). Reserve any remaining marinade to brush during grilling, but do not reuse marinade that has been in contact with raw fish unless boiled.

Preheat and prepare vegetables while fish marinates: preheat grill (or grill pan) to medium-high (about 400–450°F / 200–230°C). In a bowl, toss zucchini planks, red pepper strips, and red onion wedges with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper until evenly coated. Arrange vegetables in a single layer on a grill basket or directly on the grill grates.

Grill vegetables for 3–5 minutes per side, until tender and lightly charred. Transfer to a platter and keep warm, or loosely tent with foil.

Oil and heat the grill: Clean and oil the grill grates (or preheat a well-seasoned grill pan). Brush a little oil on the grates or spray with oil to prevent sticking. Heat to medium-high (about 400–450°F / 200–230°C).

Cook the fillets: Place fillets skin-side down (if the fillets have skin) and cook without moving for 3–5 minutes, depending on thickness (about 8–10 minutes per inch of thickness total). For fillets about 1-inch thick: cook 3–4 minutes skin-side down, then carefully flip using a thin spatula and cook another 2–3 minutes, or until the fish is opaque and flakes easily with a fork. If using delicate fillets, you can cook mostly skin-side down and finish with indirect heat or a covered grill to avoid breaking.

Brush with reserved marinade: During the last minute of cooking, brush the top of each fillet with a small amount of the reserved marinade for extra gloss and flavor. Do not use leftover marinade that has sat with raw fish unless boiled.

Check doneness: Fish is done when it flakes easily, is opaque through, and reaches an internal temperature of 125–130°F (52–54°C) for medium, or 140°F (60°C) for well done. Remove from grill promptly to avoid overcooking.

Plate: Arrange a portion of grilled vegetables on each plate, top with a grilled fillet. Squeeze fresh lemon wedge over the fish and vegetables. Sprinkle chopped parsley and flaky sea salt if using.

Serve immediately: Serve with extra lemon wedges on the side and an optional grain (rice, quinoa) or salad. Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 2 days.