Ingredients:

  • 4 (6 oz / 170 g) white fish fillets (Cod, Halibut, or Mahi Mahi)
  • 1 tbsp (15 ml) avocado oil
  • 1/2 tsp (3 g) sea salt
  • 1/4 tsp (1 g) cracked black pepper
  • 3 tbsp (45 ml) melted unsalted butter
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 clove (5 g) garlic, minced
  • 1 tsp (5 g) dried oregano
  • 1/2 tsp (3 g) paprika

Instructions:

  1. Pat the fish fillets completely dry with paper towels. Season both sides evenly with sea salt and cracked black pepper.
  2. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, oregano, and paprika to create the glaze.
  3. Preheat the grill to medium-high heat and brush the grates with avocado oil. Place fillets on the grill and cook undisturbed for 3–5 minutes until a golden-brown crust forms and the fish releases easily.
  4. Carefully flip the fillets. Immediately brush the cooked side with the lemon-herb glaze.
  5. Cook for another 3–5 minutes until the fish is opaque and flakes easily with a fork. Remove from heat and let the fillets rest for 2 minutes.