This recipe is my go-to for a quick, elegant, and flavorful weeknight meal. I developed it after a disastrous attempt at baking a cake (don't ask!), and I needed something to lift my spirits. This grilled fish with its bright, zesty gremolata completely hit the spot. It's so fresh tasting. It's also super adaptable, so feel free to use your favorite type of firm white fish, or add your own personal spin on the gremolata.
One of my friends, Sarah, told me she made this dish for her family, and her kids actually ate their veggies! This is a huge win for any parent, I tell you! The vibrant gremolata is a fantastic way to brighten the taste of the fish and make it appealing to even the pickiest eaters. Plus, it is just bursting with bright, fresh flavors.
Required Equipments
- Grill pan or outdoor grill
- Mixing bowl
- Sharp knife
- Chopping board
- Lemon zester
- Large spoon
Grilled Fish Fillets with Gremolata: Frequently Asked Questions
Grilled Fish Fillets with Gremolata
This recipe for grilled fish fillets with a bright, zesty gremolata is quick, easy, and incredibly flavorful. It's perfect for a weeknight dinner or a special occasion.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 3 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep that gremolata. Zest the zest of one lemon. Seriously, zest that lemon like you mean it. You should have about 2 tablespoons of zest. Finely chop the parsley—about 1/4 cup. And mince 2 cloves of garlic. Combine the zest, parsley, and garlic in a small bowl. Set aside. This fragrant mix will be the star of the show!
- Next up, the fish! Pat your fish fillets (about 4, 6-ounce fillets) dry with paper towels. Season generously with salt and freshly ground black pepper. Don't be shy with the seasoning, this is where the flavor magic happens!
- Heat your grill pan or outdoor grill to medium-high heat. Lightly brush the grill with olive oil to prevent sticking. Place the fish fillets skin-side down (if applicable) on the hot grill. Don't move them around too much; let them sear for about 3-4 minutes until a nice golden crust forms. Resist the urge to peek too early, ok?
- Once nicely seared, flip the fillets and grill for another 3-4 minutes on the other side. The fish is ready when it flakes easily with a fork, and an instant-read thermometer inserted into the thickest part registers 145°F (63°C). This is crucial; we don't want rubbery fish!
- As soon as the fish is cooked, remove it from the grill and place it on a plate. Immediately spoon the glorious gremolata over the top. The heat from the fish will help to release the amazing aroma of the herbs and lemon.
- Serve immediately with your favorite sides—I love a simple salad and some roasted potatoes. But hey, you do you. Enjoy!
📝 Notes
- For extra flavor, marinate the fish in a little lemon juice and olive oil for 30 minutes before grilling.
- Adjust the amount of herbs and garlic to your liking.
- If you don't have a grill pan, you can cook the fish in a skillet over medium-high heat.
🍎 Nutrition
Calories: 250
Protein: 30g
Fat: 10g
Carbohydrates: 2g
Fiber: 0g
Calcium: 30mg
