Grilled Fish Of The Day Recipe
Make Grilled Fish Of The Day Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fish
For the herb & lemon butter (finishing)
For serving & optional garnish
Method
For the fish
Prepare fish
Pat the fillets dry with paper towels. Check for and remove any remaining pin bones with tweezers. Leave skin on if desired for grilling; score skin lightly (two shallow diagonal cuts) on thicker fillets so they lie flat.
Make marinade
In a small bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp smoked paprika. Whisk until blended.
Marinate
Place fillets in a shallow dish or zip-top bag and pour marinade over them, turning to coat evenly. Let rest in the refrigerator for 15–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish with acid). Remove from fridge 10 minutes before grilling to come toward room temperature.
Grill
Brush any excess marinade off the fillets. Place fillets on the hot grill skin-side down (if skin-on). Close lid. Cook without moving until grill marks form and fish releases easily from the grate, about 3–5 minutes depending on thickness. Flip carefully with a wide spatula and cook the second side until opaque and just cooked through, about 2–4 more minutes. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare to medium; thicker fillets may need a few extra minutes. Total cook time typically 6–10 minutes.
Rest
Transfer cooked fillets to a warm plate and tent loosely with foil for 3–4 minutes to finish gently (carryover cooking will raise temperature a few degrees).
For the herb & lemon butter (finishing)
While the fish rests, combine 3 tbs softened unsalted butter, 2 tbs chopped parsley, 1 tbs chopped dill, 1 tsp lemon zest, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Mix until smooth and homogenous. Taste and adjust salt or lemon if needed.
Spoon or place a dollop (about 1/2 tbs to 1 tbs) of the herb butter on each hot fillet so it melts and creates a glossy finish.
For serving & garnish