Ingredients:

  • 1.5 lb firm white fish fillets (Cod, Halibut, or Mahi Mahi)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat the grill to medium-high heat. Use a paper towel dipped in oil to scrub and lubricate the grill grates.
  2. Pat the fish fillets completely dry with paper towels to ensure a proper sear.
  3. Brush both sides of the fillets with avocado oil, then evenly sprinkle with kosher salt, cracked black pepper, garlic powder, and smoked paprika, pressing the spices gently into the flesh.
  4. Place fillets on the grill, close the lid, and cook undisturbed for 4–5 minutes until the edges turn opaque and the fish releases naturally from the grate.
  5. Flip the fillets gently and cook for another 3–5 minutes.
  6. Place lemon slices on the grill during the final 2 minutes of cooking.
  7. Remove fish from heat when the internal temperature reaches 140°F (60°C) to allow carry-over cooking to reach the safe 145°F (63°C) mark.