In a small Mixing Bowl, whisk together the 3 tbsp aceite de oliva, 2 tbsp jugo de limón fresco de aproximadamente 1 limón grande, 1 tsp ralladura de limón, minced 3 dientes de ajo picados, 1 tsp orégano seco, 1 tsp tomillo seco, ½ tsp pimentón, ½ tsp sal kosher, and ½ tsp sal kosher until well combined.

Pat the 4 filetes de pescado blanco firme como bacalao, tilapia, mahi-mahi, de aproximadamente 6 oz cada uno y 3/4 a 1 pulgada de grosor completely dry with paper towels — this is key for a good sear and prevents steaming. Place them in a single layer in a shallow dish or Ziploc Bag.

Pour the marinade over the 4 filetes de pescado blanco firme como bacalao, tilapia, mahi-mahi, de aproximadamente 6 oz cada uno y 3/4 a 1 pulgada de grosor, turning to coat all sides evenly. Let marinate at room temperature for 15–20 minutes. Do not marinate longer than 30 minutes — the 2 tbsp jugo de limón fresco de aproximadamente 1 limón grande will start to break down the fish and make it mushy.

Preheat your Grill to medium-high heat (around 400°F). Once hot, fold a paper towel into a small pad, dip it in 3 tbsp aceite de oliva using Tongs, and carefully wipe the grill grates 2–3 times until well-oiled and slick. This prevents sticking.

Remove the 4 filetes de pescado blanco firme como bacalao, tilapia, mahi-mahi, de aproximadamente 6 oz cada uno y 3/4 a 1 pulgada de grosor from the marinade, letting the excess drip off. Lay the fillets on the Grill at a slight diagonal to the grates. Close the lid and grill without moving for 3–4 minutes, until the fish releases naturally from the grates and has clear grill marks.

Using a Spatula, carefully flip each fillet. Grill for another 3–4 minutes with the lid closed, until the 4 filetes de pescado blanco firme como bacalao, tilapia, mahi-mahi, de aproximadamente 6 oz cada uno y 3/4 a 1 pulgada de grosor is opaque all the way through and flakes easily with a fork. An instant-read Meat Thermometer should read 145°F at the thickest part.

Transfer the fillets to a clean plate and let rest for 2 minutes before serving.

Plate the grilled 4 filetes de pescado blanco firme como bacalao, tilapia, mahi-mahi, de aproximadamente 6 oz cada uno y 3/4 a 1 pulgada de grosor and top with freshly chopped 2 tbsp perejil fresco picado aproximadamente. Serve immediately with 2 tbsp jugo de limón fresco de aproximadamente 1 limón grande slices or wedges on the side for squeezing over the top.