Grilled Fish with Lemon and Herbs | Easy Four-Serving Recipe

January 21, 2025

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.

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.