Mediterranean Grilled Hake That Tastes Like a Coastal Summer Night
Ingredients
- 4 hake fillets (about 6 oz each)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 large lemon
- Zest of half a lemon
- Fresh flat-leaf parsley, roughly chopped (for serving)
- Lemon wedges (for serving)
- Optional: a handful of pitted kalamata olives (for serving)
Instructions
- In a small bowl, mix together the olive oil, minced garlic, oregano, smoked paprika, cumin, salt, pepper, lemon juice, and lemon zest until combined.
- Pat the hake fillets dry with a paper towel. Place them in a shallow dish and spoon the marinade over both sides. Let them sit for 10 to 15 minutes — no longer than 20 minutes.
- Preheat your grill or grill pan to medium-high heat. Brush the grates or pan lightly with oil to prevent sticking.
- Place the fillets on the grill and cook undisturbed for 4 to 5 minutes. Flip carefully once and grill for another 3 to 4 minutes until the fish is opaque all the way through and flakes easily with a fork.
- Remove from heat and rest for 1 to 2 minutes. Scatter fresh parsley over the top, squeeze a lemon wedge over each fillet, and serve immediately.
Notes
Do not marinate the hake for longer than 20 minutes. The lemon juice will begin to break down the delicate flesh and the texture will turn soft and mushy on the grill.