Ingredients:

  • 2 (6 oz) white fish fillets (Snapper, Halibut, or Cod)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed key lime juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano

Instructions:

  1. Pat the Grilled Alkaline Fish fillets completely dry with a paper towel. Note: This ensures the crust forms rather than steaming.
  2. Whisk the olive oil, key lime juice, minced garlic, parsley, oregano, salt, and pepper in a glass bowl.
  3. Coat the fillets in the marinade and refrigerate for 30 minutes. Note: Don't go over an hour or the lime will over cure the fish.
  4. Preheat your grill to medium high heat and lightly oil the grates.
  5. Place the Grilled Alkaline Fish on the grill.
  6. Cook for 4–5 minutes per side until the edges are opaque and the center is firm.
  7. Flip the Grilled Alkaline Fish carefully using a wide spatula.
  8. Grill another 4–5 minutes until the internal temperature hits 145°F (63°C).
  9. Remove from heat and let rest for 2 minutes.