Ingredients:

  • 2 (6-ounce/170g each) fish fillets (e.g., cod, snapper, sea bass, or mahi-mahi)
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/4 cup (15g) fresh coriander, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Pinch of salt

Instructions:

  1. Pat fish fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
  2. In a small bowl, combine softened butter, lemon juice, chopped coriander, minced garlic, red pepper flakes (if using), and a pinch of salt. Mix well.
  3. Preheat grill to medium-high heat (375-400°F/190-200°C). Lightly oil the grill grates.
  4. Place fish fillets on the preheated grill, skin-side down (if using skin-on fillets). Grill for 4-6 minutes per side, or until cooked through and flakes easily. Internal temp of 145°F (63°C).
  5. During the last minute of grilling, spoon the coriander lemon butter over the fish fillets.
  6. Remove the grilled fish from the grill and serve immediately, with remaining coriander lemon butter spooned over the top.