Grilled Fish* Recipe

Prepare fillets

Pat fish fillets dry with paper towels. Trim any ragged edges and check for stray bones. Brush both sides lightly with 2 tablespoons olive oil and season evenly with 1 1/2 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat and oil the grates or pan surface to prevent sticking.

Make marinade

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 3 tablespoons chopped parsley, 2 tablespoons chopped cilantro (if using), 1 teaspoon lemon zest and 1/4 teaspoon red pepper flakes until combined.

Marinate briefly

Brush or spoon about half of the marinade over the seasoned fillets. Let rest at room temperature for 10–15 minutes (do not marinate longer than 30 minutes for delicate fillets). Reserve the remaining marinade for finishing.

Grill the fish

Oil the grill grates (or grill pan) again just before placing the fish. Place fillets skin-side down if skin-on, or presentation-side down if skinless. Grill undisturbed for 3–5 minutes depending on thickness (about 1/2–3/4 inch thick) until the edges are opaque and the fish releases easily from the grates. Flip carefully with a thin spatula and grill 1–3 minutes more until an instant-read thermometer inserted into the thickest part reads 125–130°F (51–54°C) for medium, or 135°F (57°C) for well done. Total cook time will vary by thickness.

Finish with marinade

During the last 30 seconds of grilling, brush the reserved marinade over the fillets and remove from heat. Let the fish rest on a warm platter for 2 minutes to finish cooking and redistribute juices.

Serve

Transfer fillets to plates, spoon any accumulated juices from the resting platter over the fish, sprinkle with extra chopped herbs, and serve with lemon wedges alongside for squeezing.