Ingredients:

  • 2 (6 oz / 170 g) white fish fillets (Cod, Halibut, or Tilapia)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 pinch salt

Instructions:

  1. Pat the fish fillets completely dry with paper towels. Rub both sides with 1 tbsp olive oil and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Preheat the grill to medium-high. Place the fillets on the hot surface and cook for 3–5 minutes per side until a mahogany-colored char forms and the internal temperature reaches 145°F (63°C). Remove from heat and let rest on a warm plate.
  3. While the fish rests, place a small skillet over medium heat. Melt 4 tbsp unsalted butter until it begins to foam.
  4. Add 3 cloves of minced garlic to the butter and sauté for 30–45 seconds until fragrant but not browned.
  5. Stir in 1 tbsp fresh lemon juice, 1 tbsp chopped parsley, and a pinch of salt, whisking for 10 seconds until the sauce is glossy and emulsified.
  6. Immediately pour the hot sauce over the rested fillets.