Grilled Fish
A simple grilled fish fillet — marinated briefly, cooked over high heat until just done, finished with herbs and lemon. The kind of dinner that's healthy, fast, and impressive enough for guests. White fish like cod or halibut work; salmon is even easier.
Prep Time
27 min
Cook Time
33 min
Servings
6
Calories
376 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Fish600 g
- Lemon1 ½
- Black Pepper¾ tsp
- Paprika1 ½ tsp
- Garlic Powder1 ½
- Garlic4 ½ cloves
- Olive Oil3 tbsp
- Salt1 ½ tsp
- Parsley1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Fish600 g
- Lemon1.5
- Black Pepper0.75 tsp
- Paprika1.5 tsp
- Garlic Powder1.5
- Garlic4.5 cloves
- Olive Oil3 tbsp
- Salt1.5 tsp
- Parsley1.5
Instructions
- 1
Choose 4 fish fillets (6 oz each): cod, halibut, salmon, or sea bass. Pat very dry with paper towels — wet fish steams instead of sears.
- 2
Make the marinade: 3 tablespoons olive oil, juice of 1 lemon, 3 minced garlic cloves, 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, ½ teaspoon black pepper. Brush over the fish on both sides. Marinate 15-20 minutes — fish marinades work fast.
- 3
Heat a grill pan, cast iron skillet, or outdoor grill to high heat. The pan should be smoking before the fish goes in.
- 4
Add the fish skin-side down (if skin-on). Cook 4-5 minutes without moving — the fish should release easily from the pan when it's ready to flip. Trying to flip too early tears the fish.
- 5
Flip and cook the other side for 2-3 minutes until the fish is just cooked through (130°F for medium, 140°F for fully cooked). Don't overcook — fish goes from perfect to dry in seconds.
- 6
Transfer to a plate. Drizzle with extra olive oil, squeeze lemon over, sprinkle with flaky salt and fresh parsley or dill. Serve with rice, roasted vegetables, or a green salad.
Watch how to make Grilled Fish
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💡 Expert Tips
- 1.Pat the fish very dry. Wet fish doesn't sear; it steams. Paper towels until they come away dry.
- 2.Hot pan, don't move. Let the fish develop a crust on the first side (4-5 minutes). Trying to flip early tears the fish and prevents the crust.
- 3.Short marinade. Fish marinates fast (15-20 minutes). Longer marinades with acid (lemon) start to 'cook' the fish (ceviche effect).
- 4.Don't overcook. Fish goes from perfect to dry in seconds. Pull at 130-140°F internal.
🔬 Why It Works
Properly grilled fish has three qualities: crispy seared exterior, tender flaky interior, and bright fresh flavors. The hot dry pan creates the sear (Maillard reaction). The short cooking time keeps the interior moist. The lemon and herbs at the end add brightness that fresh fish should have. Patting dry and not moving the fish are the two technique elements that distinguish properly grilled fish from amateur attempts.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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