Wood Grilled Fresh Market Fish Of The Day Recipe

Prepare fish

Pat fish fillets dry with paper towels. Check for and remove any remaining pin bones with tweezers.

In a shallow dish, whisk together 4 tbs olive oil, 3 tbs lemon juice, minced garlic, chopped parsley, thyme, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper to form the marinade.

Place fish in the dish and turn to coat both sides. Marinate at room temperature for 15–20 minutes (or up to 30 minutes refrigerated). Do not marinate much longer for delicate fish to avoid 'cooking' from the acid.

About 10 minutes before grilling, remove fish from fridge (if chilled) and let come close to room temperature. Reserve marinade for basting.

If using wood chips, soak 1/2 cup chips in water for 30 minutes then drain and wrap in aluminum foil with a few vents, or prepare smoker box. Heat grill to medium-high (about 425°F/220°C), place wood packet or smoker box on hot coals or over burner to create smoke just before placing fish on the grill.

Have melted butter ready in a small bowl for brushing the fish after grilling.

Preheat oven to 425°F (220°C) if roasting, or plan to par-cook potatoes on grill. Toss halved baby potatoes with 2 tbs olive oil, chopped rosemary, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl.

Option A — Roast: Spread potatoes cut-side down on a rimmed baking sheet and roast in the preheated oven for 20–25 minutes until golden and tender. Option B — Grill: Place potatoes in a grill basket and cook over indirect medium-high heat, covered, for 20–25 minutes, shaking occasionally, until tender.

Keep warm until serving.

Toss broccoli florets with 1 tbs olive oil, 1 tsp lemon zest, 1/2 tsp kosher salt and red pepper flakes (if using).

To grill: Place florets in a grill basket or on a perforated grill pan and cook over medium heat for 6–8 minutes, turning once, until charred at edges and tender-crisp. To roast: Add broccoli to the oven sheet with potatoes for the last 10–12 minutes of roasting. Alternatively, steam for 4–6 minutes until bright green and tender-crisp.

Remove from heat and keep warm.

Oil the grill grates well (use an oiled paper towel held with tongs) to prevent sticking. Heat grill to medium-high (about 425°F/220°C).

Place fillets skin-side down (if skin-on) on the hottest part of the grill. Close lid and cook without moving for 3–5 minutes depending on thickness (about 3–4 minutes per 1/2 inch thickness) until grill marks form and fish releases easily.

Flip gently using spatula and cook the other side 2–4 minutes until opaque and just cooked through (internal temperature 125–130°F/52–54°C for medium; up to 140°F/60°C if you prefer fully firm). During the last minute brush with reserved marinade and, if using, a little melted butter. If using wood smoke, ensure the wood packet is producing smoke while cooking for a subtle wood-grilled flavor.

Remove fish from grill and let rest 2 minutes.

Arrange potatoes and broccoli on plates. Place a grilled fish fillet on top or alongside. Spoon any resting juices or a touch of melted butter over the fish.

Garnish with chopped parsley and lemon wedges. Serve immediately.