Ingredients:

  • 4 (6–8 oz each) thick fish steaks or fillets (Halibut, Swordfish, or Cod)
  • Pinch of coarse sea salt and freshly cracked black pepper
  • 1/4 cup extra virgin olive oil, divided (plus extra for oiling the grill)
  • 2 large cloves garlic, finely minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1/2 tsp red pepper flakes (optional)
  • Zest of 1 whole lemon (avoiding the white pith)
  • 1 tbsp fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

Instructions:

  1. Whisk Marinade: In a small bowl, combine the 1/4 cup olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, and red pepper flakes (if using).
  2. Season Fish: Pat the fish steaks dry thoroughly with paper towels. Season both sides lightly with salt and pepper.
  3. Marinate: Place the steaks in a shallow dish. Drizzle the marinade evenly over the fish, gently rubbing it in. Let sit at room temperature for 30 minutes. Do not marinate longer than 45 minutes.
  4. Prepare Grill: Preheat the grill to high heat (450°F to 550°F). Use a wire brush to scrape the grates completely clean.
  5. Oil Grates: Dip a folded paper towel in neutral oil. Using long-handled tongs, carefully rub the oiled towel over the hot, clean grill grates several times until they are shiny. This creates a non-stick shield.
  6. Oil the Fish: Just before placing the fish on the grill, brush the marinated steaks with a little extra olive oil (or the reserved marinade) on all sides.
  7. Initial Sear: Place the fish steaks onto the hottest part of the grill. Close the lid if using gas. Cook undisturbed for 4–5 minutes. The fish should release easily from the grate when ready to flip.
  8. Flip and Finish: Using a thin, flexible fish spatula, carefully flip the fish. Cook on the second side for another 3–5 minutes. Baste lightly with any remaining marinade halfway through this stage.
  9. Check Doneness: The fish is done when it flakes easily with a fork and the internal temperature reaches 140–145°F (60–63°C).
  10. Rest and Serve: Transfer the grilled fish to a clean plate. Tent loosely with foil and let rest for 2–3 minutes. Garnish with fresh chopped parsley and serve immediately with lemon wedges.