Ingredients:

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

Instructions:

  1. Pat the fish fillets completely dry using paper towels. Lightly brush both sides of the fillets with 1 tbsp of olive oil and season with salt and pepper.
  2. In a small bowl, combine the remaining olive oil, lemon juice, minced garlic, oregano, and paprika. Whisk until emulsified.
  3. Brush half of the marinade mixture over the fillets; reserve the remaining half for finishing.
  4. Preheat your grill to medium-high heat. Place the fillets carefully on the grates.
  5. Sear for 3–4 minutes without moving them to establish a crust. Flip gently using a fish spatula and cook for another 3–4 minutes until the fish flakes easily with a fork or reaches an internal temperature of 145°F (63°C).
  6. Remove the fish from the heat and immediately brush with the remaining marinade while the fillets are still sizzling.
  7. Let the fillets rest for 2 minutes before serving.