Ingredients:

  • 2 (6 oz) California corbina fillets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Zest of half a lemon
  • Lemon wedges (for garnish)
  • Fresh parsley (for garnish)

Instructions:

  1. In a small bowl, combine softened butter, minced garlic, chopped parsley, and lemon zest.
  2. Mix until well blended. Set aside.
  3. Preheat your grill to medium-high heat or preheat your oven to broil.
  4. Pat the corbina fillets dry with paper towels.
  5. Brush both sides lightly with olive oil.
  6. Season generously with salt and pepper.
  7. Squeeze fresh lemon juice over each fillet.
  8. Place corbina on an oiled grill rack skin-side down. Cook for about 4–5 minutes per side until fish flakes easily with a fork.
  9. Place fish on a baking sheet lined with parchment paper. Broil for about 6–8 minutes, basting occasionally with garlic herb butter until cooked through.
  10. Once cooked through remove from heat and immediately spread some of the garlic herb butter over each fillet while they are hot so it melts into them.
  11. Plate your California corbina fillets garnished with fresh parsley and serve alongside lemon wedges.