Ingredients:

  • 1.5 lb firm white fish fillets (Cod, Halibut, or Mahi Mahi)
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp paprika
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced fine
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the fish fillets completely dry using paper towels. In a small bowl, combine salt, pepper, and paprika. Sprinkle the seasoning evenly over both sides of the fish. Lightly brush the flesh side of the fillets with olive oil.
  2. Preheat your grill to medium-high heat (approx. 400°F / 200°C) and clean the grates thoroughly. Place the fillets on the grill and sear undisturbed for 4–5 minutes per side until deep golden-brown grill marks appear and the fish naturally releases from the grate.
  3. During the final 2 minutes of cooking, stir the minced garlic, lemon juice, and parsley into the melted butter. Generously coat the top of each fillet with the sauce. Remove from heat immediately once the butter is bubbling and the fish is opaque throughout.