In a small Mixing Bowl, whisk together the 3 tbsp 橄榄油, 2 tbsp 新鲜柠檬汁, 1 tsp 柠檬皮屑, minced 3 cloves 大蒜切碎, 1 tsp 干牌鹰, 1 tsp 干百里香, ½ tsp 辣椒粉, ½ tsp 犹太盐, and ½ tsp 犹太盐 until well combined.

Pat the 4 firm white fish fillets such as cod, tilapia, mahi-mahi,, about 6 oz each and 3/4 to 1 inch thick 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 firm white fish fillets such as cod, tilapia, mahi-mahi,, about 6 oz each and 3/4 to 1 inch thick, 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 新鲜柠檬汁 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 橄榄油 using Tongs, and carefully wipe the grill grates 2–3 times until well-oiled and slick. This prevents sticking.

Remove the 4 firm white fish fillets such as cod, tilapia, mahi-mahi,, about 6 oz each and 3/4 to 1 inch thick 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 firm white fish fillets such as cod, tilapia, mahi-mahi,, about 6 oz each and 3/4 to 1 inch thick 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 firm white fish fillets such as cod, tilapia, mahi-mahi,, about 6 oz each and 3/4 to 1 inch thick and top with freshly chopped 2 tbsp 新鲜欧芹粗切. Serve immediately with 2 tbsp 新鲜柠檬汁 slices or wedges on the side for squeezing over the top.