Grilled Fish Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Trim any thin edges so the fillets are of even thickness to ensure even cooking.

Make marinade

In a shallow dish or bowl large enough for the fillets, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, minced garlic, chopped parsley, smoked paprika, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper until combined.

Marinate

Place the dried fillets in the marinade, turning to coat both sides. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes for delicate white fish, or the acid will begin to break down the flesh.

Prepare grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates well and oil them: dip a folded paper towel in neutral oil, hold with tongs and rub the hot grates to prevent sticking.

Grill fish

Remove fillets from the marinade and let excess drip off. Place fillets skin-side down (if skin-on) or presentation-side down on the hot, oiled grill. Cook without moving for 3–5 minutes, until the edges look opaque and the fish releases easily from the grates. Flip carefully with a wide spatula and cook 2–4 minutes more until the fish is opaque through and flakes easily with a fork. Total cooking time will vary with thickness (about 8–12 minutes per inch of thickness).

Finish with butter

In the last minute of cooking, place 1 tablespoon unsalted butter on top of each fillet (or brush melted butter over them) to add richness and a glossy finish. Let it melt and baste the fish briefly.

Rest and serve

Transfer the grilled fish to a warm plate and let rest 2 minutes. Sprinkle with chopped fresh herbs and serve with lemon wedges. Taste and add more salt or pepper if needed.