Grilled Fish

You're going to love this delicious grilled fish recipe! A medley of smoky, savory, and fresh flavor is the perfect way to bring your favorite fish filet to life.

Prep 25

Cook 8

Total 33

Fat 43

Carbs 2

Protein 23

Yield

Ingredients

1 tablespoon fresh lemon juice
2 tablespoons olive oil separated
1 teaspoon kosher salt separated
16 oz. white fish filet or 4, 4 oz. fish filets, we use halibut
6 oz. salted butter softened
2 teaspoons lemon zest
1 teaspoon freshly cracked black pepper
1 tablespoon fresh dill
3 cloves garlic

Other Ingredients

¼ - ½ teaspoon flakey sea salt such as Maldon salt

Instructions

Preheat the grill to 400ºF. Clean the grill grates or set a grill pan on the grill to heat up.
Whisk 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and ½ teaspoon of salt together in a bowl.
Place the fish filet in a baking dish and pour the lemon juice mixture over the fish. Brush the marinade evenly into the fish and let marinate for 15 minutes.
Use a hand mixer to whip the remaining salt with the butter, lemon zest, pepper, dill, and garlic until light and fluffy.
Grease the grill grates or grill pan, and then transfer the fish to the pan skin side up. Grill for 2-4 minutes. Flip the fish and add 2-3 tablespoons of the butter mixture to the top of the fish. Grill for 2-4 more minutes or until the fish flakes easily with a fork. The internal temperature should be between 130ºF-135ºF. How long you grill the fish will vary depending on the thickness of the fish filet.
Remove the fish from the grill and top it with flakey sea salt and fresh dill. Option to melt the remaining dill butter and use it as a dipping sauce for the fish.

Tips & Notes

This recipe was tested with halibut and Mahi Mahi. Feel free to use tilapia, cod, sea bass, walleye, or red snapper.
Every grill and every fish filet are different. We recommend closely monitoring the grill while you are grilling the fish. Fish is easily overcooked.

Nutrition Facts