Simple Grilled Perch Recipe
Ingredients
- 4 whole perch fillets (about 5–6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh parsley, finely chopped
- 1 small garlic clove, minced
- Lemon wedges for serving
- Extra fresh parsley for serving
- Flaky sea salt optional
Instructions
- Preheat your grill to medium-high heat, around 400°F. Let it fully heat before adding any fish.
- Pat the perch fillets dry on both sides using paper towels. This step is important — dry fish grills better and gets a better texture.
- Drizzle olive oil over both sides of each fillet, then season evenly with kosher salt, black pepper, smoked paprika, and garlic powder. Rub gently with your fingers.
- In a small bowl, combine the melted butter, lemon juice, lemon zest, chopped parsley, and minced garlic. Stir and set aside near the grill.
- Oil the grill grates using a folded paper towel dipped in oil, held with tongs. Do this right before placing the fish.
- Place the fillets on the hot grill and leave them undisturbed for 4–5 minutes. Watch for the flesh turning opaque from the bottom up.
- Brush the top side of each fillet with the lemon herb butter, then carefully flip. Cook for another 3–4 minutes until the fish flakes easily with a fork.
- Remove from the grill and immediately brush with the remaining lemon herb butter. Let rest for 1 minute before serving with lemon wedges and a pinch of flaky sea salt.
Notes
Always preheat your grill fully before adding the fish — a hot grate is what prevents sticking and gives you that clean, slightly charred edge on the fillet.