Easy Grilled Fish
"The fish was delish, and it made quite a dish!" Grilled fish is a mouthwatering choice for your health and it's a cinch to make. Even grilling your fish with just oil, salt, pepper, and lemon tastes fantastic. If you use an indoor grill in the winter, grilling is available year-round. Seafood offers imperative nutrients that we often have trouble finding elsewhere. The scientific community, along with the government, is revealing plenty of information on how mercury levels in most fish are no longer an issue, and why. However, try to still avoid tilefish, king mackerel, swordfish, and shark. Don't miss my post, Seafood News Flash, to get the latest scoop. It's a real catch!
I grill wild Pacific salmon in this recipe, but snapper works well too. Make sure the fish has a firm texture and is sustainable. The key to grilling great fish is using high heat and a thermometer to make sure it doesn't get overcooked. For a fail-safe way to cook fish on the grill, wrap it in foil, alone or with vegetables. This retains the moisture of the fish while it is cooking. Don’t forget to squeeze a little lemon onto the fish before serving and savor every bite of this omega-3 packed fish!
Easy Grilled Fish
Ingredients
- Salmon (or fish over 1/4 inch thick)
- High-heat oil (like regular olive oil, avocado oil)
- Fresh herbs (try fresh basil, dill, and/or thyme but any herb or seasoning works) (optional)
- Dried seasonings (try a seasoning mix) (optional)
- Kosher or sea salt and pepper
- Lemon
Instructions
- First clean and oil your grill to prevent sticking.
- Heat your grill until it is very hot, above 400°F, and mist or rub both sides of the fish with a high-heat oil and your favorite herbs and spices. Even using just oil with salt, pepper, and lemon tastes amazing!
- If there is skin on the fish, keep it on to help hold the fish together. Put the fish skin side down on the grill and top with olive oil and seasonings even if it's just salt and pepper. Flip it before the fish is fully cooked. No skin, no worries. Sear each side just the same.
- Continue cooking until the center's temperature reaches between 130 and 135°F; it will continue to heat up to around 140°F while it rests. If you like your salmon on the rare side, take it off at 120°F. Don't overcook it; the fish will dry out. It takes about 10 minutes of grilling for every inch of thickness.
- For a fail-safe way to cook fish on the grill, wrap it in foil, alone or with vegetables.
- Don’t forget to squeeze a little lemon onto the fish before serving.
- Savor every bite of this nutrient-packed, omega-3 loaded fish!
