Grilled Fish with Lemon and Herbs | Easy Four-Serving Recipe
Grilled Fish with Lemon and Herbs
This recipe uses four evenly sized fish portions, olive oil, lemon, garlic, and fresh herbs. Choose halibut or mahi mahi for a firm white fish, or salmon for a richer flavor. The quantities below make four servings; cooking time depends on the thickness of your fish and the heat of your grill.
Serves: 4 | Preparation: about 15 minutes, plus thawing if needed | Cooking: approximately 8–12 minutes for portions around 1 inch thick; check temperature rather than relying on time alone.
Ingredients
- 4 fish portions, about 6 oz each, thawed if frozen
- 2 tablespoons olive oil
- 1 lemon: finely grated zest plus wedges for serving
- 2 tablespoons chopped parsley or dill
- 1 small garlic clove, finely minced
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper
Use Pacific halibut fillets, mahi mahi portions, or coho salmon portions. Cut larger pieces into similar portions. If your fish is already seasoned, reduce the added salt and seasoning.
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Equipment
Grill, wide fish spatula, instant-read thermometer, and a fish basket if the pieces are delicate. Use a clean plate for the cooked fish.
Method
- Prepare the fish. Thaw frozen fish in the refrigerator, following the package directions. Keep chilled until preparation. Pat the portions dry and check for remaining bones.
- Mix the seasoning. Combine olive oil, lemon zest, herbs, garlic, salt, and pepper. Brush a thin, even layer over the fish. Reserve the lemon wedges for serving.
- Prepare the grill. Preheat to medium-high heat. Clean the grates and lightly oil them using the method recommended for your grill. Leave a cooler area available so you can move fish away from excessive heat.
- Grill. Place skin-on portions skin-side down; support skinless or delicate portions in a fish basket. Start checking after about 4 minutes. Turn carefully with a wide spatula when the surface releases; do not force a stuck fillet.
- Finish by temperature. Continue cooking, checking the thickest part. The FDA recommendation for cooked fish is 145°F. If the outside browns too quickly, move the fish to the cooler area and close the lid briefly while it finishes.
- Serve. Transfer to the clean plate. Add lemon wedges and a little extra chopped parsley or dill. Serve with rice, potatoes, or grilled vegetables.
Flavor Variations
- Salmon: use dill and lemon zest.
- Halibut: use parsley with a little thyme.
- Mahi mahi: serve with tomato salsa and lime instead of lemon.
Questions About This Recipe
Can I use frozen fish?
Yes. This recipe assumes the fish has been thawed according to its package instructions and patted dry.
Can I use a whole fillet?
Yes, but it will need more support when turning, and the thinner tail can finish before the center. Use a suitable basket or divide it into portions.
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Why use lemon zest before grilling and juice afterward?
Zest adds lemon flavor to the coating, while wedges let each person adjust acidity at the table.
For help with sticking, turning, and managing heat, read How to Grill Fish Without Sticking. To compare cooking methods, see grill versus oven.
Compare Fish, Fresh Fish, and Frozen Fish. Choose the cut and order size that suit your recipe.
See FDA seafood handling guidance for preparation and cooking temperature advice.
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