Ingredients:

  • 3 6 oz white fish fillets (Halibut, Cod, or Mahi Mahi)
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced fine
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp unsalted butter, melted
  • 2 lemon wedges

Instructions:

  1. Pat each fish fillet thoroughly with paper towels to remove surface moisture.
  2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, zest, salt, and pepper.
  3. Brush the marinade generously over both sides of the fish and let sit at room temperature for 5–10 minutes.
  4. Preheat the grill to medium-high heat (approximately 400°F/200°C) and lightly oil the grates.
  5. Place fillets on the grill and let sit undisturbed for 4–5 minutes.
  6. Gently lift a corner with tongs; once the fish releases naturally from the grate, flip to the other side.
  7. Cook until the internal temperature reaches 145°F (63°C), then finish with melted butter and lemon wedges.