Grilled Fish Of The Day Recipe

1. Prepare fish

Pat the fish fillets dry with paper towels. Check for any remaining bones and remove with tweezers. Leave skin on if desired for grilling (skin helps hold fillet together).

2. Make marinade

In a shallow bowl or rimmed tray, whisk together 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, chopped parsley, thyme, smoked paprika, lemon zest (if using), 1 tsp sea salt and 1 tsp black pepper until combined.

3. Marinate fish

Place fillets in a single layer in the tray and spoon marinade over them, coating both sides. Let sit at room temperature for 15–20 minutes or refrigerate up to 30 minutes (do not exceed 30 minutes for delicate white fish to avoid ‘cooking’ in the acid). If refrigerated, bring to room temperature for 10 minutes before grilling.

4. Preheat grill

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

5. Oil grill and season

Brush the grill grates or grill pan with a little oil (use an oil with a high smoke point or use tongs holding an oil-soaked paper towel). Lightly brush the fish with an additional 1 tbs olive oil from the marinade if the fillets appear dry.

6. Grill fish (skin-side first if applicable)

Place fillets on the grate, skin-side down if applicable. Close the lid. Cook without moving for 3–5 minutes depending on thickness (for 3/4–1-inch fillets plan 3–4 minutes). The edges will turn opaque and you should see nice grill marks.

7. Flip and finish

Carefully flip the fillets using a thin spatula. Cook 2–4 more minutes until the fish is opaque through and flakes easily with a fork; internal temperature should reach 140–145°F (60–63°C) depending on preference. Thicker fillets may need an extra minute or two.

8. Rest & finish

Remove fish from the grill and place on a warm plate. Brush each fillet with 1/2 tsp melted butter if using for gloss and extra richness. Let rest 1–2 minutes.

9. Garnish & serve

Sprinkle with chopped parsley, serve with lemon wedges alongside optional sides (grilled asparagus, rice, potatoes or salad). Squeeze lemon over fish just before eating.

10. Leftovers / storage

Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes or flake cold into salads.