Ingredients:

  • 4 wild-caught rockfish fillets (6 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, minced
  • 1 tsp lemon zest
  • 1/2 tsp smoked paprika
  • 1 large lemon, sliced into 1/4 inch rounds
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp salted butter, melted (optional)

Instructions:

  1. Dry the fillets. Use paper towels to pat every inch of the rockfish bone dry.
  2. Make the rub. In a small bowl, mix the olive oil, garlic paste, thyme, rosemary, lemon zest, salt, pepper, and smoked paprika.
  3. Season the fish. Coat each fillet generously with the herb paste. Smell the garlic and rosemary blooming as you rub the mixture into the flesh.
  4. Preheat the grill. Set your grill to medium high heat (about 200°C).
  5. Oil the grates. Dip a folded paper towel in oil and, using tongs, wipe the grill grates.
  6. Start the sear. Place the fillets on the grill, skin side down (if they have skin). Wait for the hiss and do not touch them for at least 4 minutes.
  7. Grill the lemons. Place the lemon rounds directly on the grates next to the fish.
  8. The Flip. Once the edges look opaque and the fish releases naturally, gently flip. Check for the scent of charred lemon rinds filling the air.
  9. Finish cooking. Grill for another 3-4 minutes. Watch for a milky white color in the thickest part of the flake.
  10. Rest and butter. Remove the fish at 60°C (it will rise to 63°C). Brush with melted butter and parsley immediately.