Ingredients:

  • 1.5 lbs (680g) fresh rockfish fillets
  • 1 tbsp avocado oil
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the 1.5 lbs (680g) rockfish fillets dry with paper towels. Note: Surface moisture is the enemy of a crispy exterior.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, smoked paprika, sea salt, pepper, onion powder, and cayenne. Note: This creates an emulsion that will cling to the fish.
  3. Brush the fillets with avocado oil first, then spoon the marinade over them. Let sit for 10 minutes at room temperature. Note: Any longer and the lemon juice will start cooking the fish like ceviche.
  4. Preheat your grill to medium high (about 400°F / 200°C). Scrub the grates clean and rub them with an oil soaked paper towel. Note: A clean grate is the only way to prevent sticking.
  5. Place the fish onto the grates, skin side down if applicable. Cook for 4 to 5 minutes until the edges look opaque.
  6. Gently slide your fish spatula under the fillet. If it resists, wait another 30 seconds. Flip once the fish releases naturally.
  7. Cook on the second side for 3 to 4 minutes. Watch for the flesh to flake easily with a fork.
  8. Insert your thermometer into the thickest part. Pull the fish off at 140°F (60°C); carryover cooking will bring it to the safe 145°F (63°C).
  9. Transfer to a warm platter and let rest for 3 minutes. Note: This allows the juices to redistribute so they don't run out when you cut in.