Garlic Herb Fish Marinade
Ingredients
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1.5 lbs white fish fillets (cod, tilapia, mahi-mahi, or similar)
- Extra olive oil for cooking
Instructions
- Add minced garlic to a bowl with the olive oil and let them sit together for 1 minute.
- Add lemon juice, lemon zest, parsley, dill, thyme, and oregano. Stir well with a fork.
- Season with salt, pepper, and red pepper flakes. Taste and adjust if needed.
- Pat fish fillets completely dry with paper towels.
- Place fillets in a shallow dish or zip-lock bag and pour marinade over them. Turn gently to coat all sides.
- Refrigerate and marinate for 20 to 30 minutes. Do not exceed 45 minutes for thin fillets.
- Remove fish from fridge and rest at room temperature for 5 minutes before cooking.
- Heat a pan or grill over medium-high heat with a little olive oil.
- Cook fillets 3 to 4 minutes per side without moving them until they release naturally and flake easily with a fork.
Notes
Do not marinate thin fillets like tilapia or flounder for more than 20 minutes. The lemon juice breaks down delicate fish quickly and the texture will turn soft before it even hits the pan.