Ingredients:

  • 4 (6 oz / 170g) firm white fish fillets (Mahi Mahi, Halibut, or Cod)
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, zest, minced garlic, oregano, salt, and pepper.
  2. Pat the fish fillets completely dry with paper towels and brush the marinade generously over both sides. Let sit for no more than 15 minutes.
  3. Preheat the grill to medium-high heat and lightly oil the grates using a brush or oiled paper towel.
  4. Place fillets on the heat and grill for 3–5 minutes per side without moving them until defined grill marks appear and the texture is firm and springy.
  5. Remove from heat when internal temperature reaches 145°F (63°C). Transfer to a plate and let rest for 3 minutes before serving.