About this recipe

A bright, foolproof grilled fish recipe that lets the natural flavor of fresh fish shine. Marinated in a simple lemon-herb mixture, then grilled to perfection with a light char and flaky, juicy interior. Works beautifully with any firm white fish — tilapia, cod, mahi-mahi, or halibut — making it a go-to weeknight dinner the whole family will love.

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.