Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 1 tbsp lemon zest, finely grated
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1.5 lbs firm white fish fillets (Cod, Halibut, or Mahi Mahi)
  • 1 tbsp olive oil
  • 1 lemon, sliced into rounds

Instructions:

  1. In a stainless steel bowl, combine the olive oil, lemon juice, zest, minced garlic, and dried herbs. Whisk vigorously until the mixture is emulsified and slightly thickened.
  2. Pat the fish fillets completely dry with paper towels. Place them in a shallow dish and pour the marinade over them.
  3. Let the fish marinate for 30 minutes at room temperature.
  4. Preheat your grill to medium-high heat (approx. 400°F / 200°C). Dip a folded paper towel in olive oil and rub it onto the grates using tongs to ensure a non-stick surface.
  5. Carefully place the fillets on the grill. Do not move them for 4–5 minutes to allow the proteins to caramelize into a golden-brown crust.
  6. Using a fish spatula, gently flip the fillets and cook until the internal temperature is 5 degrees below your target temperature.