Easy Grilled Fish with Lemon Garlic Herb Butter
Ingredients
- 4 white fish fillets (about 6 oz each), such as mahi-mahi, snapper, or grouper
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 tablespoon unsalted butter, melted
- Neutral oil or cooking spray for grill grates
Instructions
- Remove fish fillets from the fridge 10 minutes before grilling and let them sit at room temperature.
- Preheat your grill to medium-high heat for at least 10 minutes.
- Pat the fillets completely dry on both sides with paper towels.
- Brush both sides of each fillet with olive oil, then season evenly with salt, pepper, smoked paprika, garlic powder, and onion powder. Press the seasoning in gently.
- Oil the grill grates right before cooking using a folded paper towel dipped in oil held with tongs.
- Place fillets on the grill at a slight angle to the grates. Do not move them. Cook for 4–5 minutes until they release easily from the grates.
- Flip once carefully and cook the second side for 3–4 minutes until the fish flakes easily and is opaque all the way through.
- While the fish finishes, mix together the melted butter, lemon juice, lemon zest, and minced garlic in a small bowl.
- Remove fish from the grill and immediately drizzle the lemon herb butter over the top. Scatter fresh parsley and serve right away.
Notes
Always pat your fish completely dry before it hits the grill — this is the single most important step to prevent sticking and get a real sear on the outside.