Lemon Herb Grilled Fish (Print Version)

Light grilled fish with lemon, herbs, and olive oil for a fresh, aromatic summer dish.

# Recipe Ingredients:

→ Fish

01 - 4 skinless white fish fillets (5.3 oz each; cod, tilapia, or halibut)

→ Marinade

02 - 3 tbsp olive oil
03 - Juice and zest of 1 large lemon
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh dill, finely chopped
06 - 2 garlic cloves, minced
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper

→ Garnish

09 - Lemon wedges
10 - Extra chopped fresh herbs (optional)

# Directions:

01 - Whisk together olive oil, lemon juice and zest, parsley, dill, garlic, salt, and pepper in a small bowl.
02 - Pat fish fillets dry with paper towels, place in a shallow dish or resealable bag, and coat evenly with marinade. Let sit at room temperature for 10–15 minutes.
03 - Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
04 - Remove fish from marinade, allow excess to drip off, then grill for 3–5 minutes per side until opaque and slightly charred. Avoid overcooking.
05 - Transfer fish to a serving platter, garnish with lemon wedges and extra herbs if desired, and serve immediately.

# Expert Advice:

01 -
  • Ready in 25 minutes total, perfect for when you want something impressive but don't have hours to spend
  • The bright lemon and fresh herbs make even the plainest fish taste like you've been cooking Mediterranean food your whole life
  • Works beautifully for feeding a crowd without stress, and naturally gluten-free and dairy-free
02 -
  • Drying your fish before marinating is crucial, not just optional. Wet fish won't get that beautiful caramelization on the grill that makes this dish special.
  • Don't marinate for more than 15 minutes or the lemon juice starts to cook the fish and changes the texture. Timing matters as much in a marinade as it does on the grill.
  • If your fish is particularly thick, tent it loosely with foil for the first minute of cooking, then remove the foil to let it char. This prevents the outside from burning before the inside cooks through.
03 -
  • Oil your grill grates right before cooking, not when you first heat it up. The oil will burn off if you wait too long, leaving you back where you started.
  • Keep a bowl of extra marinade on the side to brush on the fish during grilling if you want deeper flavor. Just make sure you set it aside before the raw fish touches it.

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