Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1.5 lb firm white fish fillets
  • 1 tbsp avocado oil
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the fish fillets thoroughly dry with paper towels to ensure a mahogany crust.
  2. In a shallow dish, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Add the fillets to the marinade, toss gently to coat, and let sit for 15 minutes at room temperature.
  4. Lightly brush the fillets with avocado oil to prevent sticking to the grill grates.
  5. Preheat the grill to medium-high heat (approximately 400°F / 200°C) and clean the grates thoroughly.
  6. Place fillets on the grill and let them sit undisturbed for 3–5 minutes until they release naturally.
  7. Gently flip the fillets using a fish spatula and cook until the interior is succulent.