Low Carb Grilled Fish Meal Prep
Ingredients
- 4 white fish fillets (6 oz each), such as mahi-mahi, cod, or snapper
- 2 tablespoons olive oil (for coating fish)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Zest of 1 lemon
- 3 tablespoons olive oil (for marinade)
- Juice of 1 large lemon
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups cauliflower rice, cooked (for serving)
- 1 cup cherry tomatoes, halved (for serving)
- 1 small cucumber, sliced (for serving)
- Lemon wedges (for serving)
Instructions
- Pat all four fish fillets completely dry with paper towels on both sides. Set aside on a plate or tray.
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, chopped parsley, and red pepper flakes to make the marinade. Set aside.
- Drizzle 2 tablespoons olive oil over the fillets. Sprinkle salt, black pepper, smoked paprika, garlic powder, onion powder, and lemon zest evenly over both sides of each fillet. Press the seasoning in lightly with your fingers.
- Let the seasoned fillets rest at room temperature for 10 minutes while you preheat your grill or grill pan to medium-high heat.
- Brush the grill grates or pan lightly with oil right before cooking. Place the fillets down and do not move them for 4 to 5 minutes until they release cleanly from the grill surface.
- Flip each fillet carefully and cook for another 3 to 4 minutes until the fish is opaque all the way through and flakes easily when pressed with a fork.
- Remove the fillets from the grill and immediately spoon the prepared lemon garlic marinade over the top of each one.
- Allow the fish to cool for 10 minutes before placing into meal prep containers. Divide with cauliflower rice, cherry tomatoes, cucumber slices, and a lemon wedge per container.
- Seal containers and refrigerate for up to 3 days.
Notes
Always pat your fish completely dry before seasoning — this is the single most important step for getting a clean sear and preventing sticking on the grill.