Grilled Lemon Fish

Instructions

1. 1

   In a small Mixing Bowl, whisk together the Olive Oil, Lemon Juice, Lemon Zest, minced Garlic, Oregano, Thyme, Paprika, Kosher Salt, and Black Pepper until well combined.

2. 2

   Pat the Fish Fillets 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.

3. 3

   Pour the marinade over the Fish Fillets, turning to coat all sides evenly. Let marinate at room temperature for 15–20 minutes. Do not marinate longer than 30 minutes — the Lemon Juice will start to break down the fish and make it mushy.

4. 4

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

5. 5

   Remove the Fish Fillets 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.

6. 6

   Using a Spatula, carefully flip each fillet. Grill for another 3–4 minutes with the lid closed, until the Fish Fillets 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.

7. 7

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

8. 8

   Plate the grilled Fish Fillets and top with freshly chopped Parsley. Serve immediately with Lemon slices or wedges on the side for squeezing over the top.

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