HOW TO GRILL FISH PERFECTLY | Michelin-star chef Michael Cimarusti

rockfish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is leaner and tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more convenient and last longer.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds similar acidity, while vinegar is often cheaper.

Preheat the grill to medium-high heat.

Pat the rockfish dry with paper towels.

Brush both sides of the fish with olive oil.

Season the fish with salt, black pepper, and paprika.

In a small bowl, mix lemon juice, minced garlic, and chopped fresh herbs.

Place the rockfish on the grill, skin side down.

Grill for 4-5 minutes until the skin is crispy.

Carefully flip the fish and grill for another 3-4 minutes until cooked through.

Remove the fish from the grill and drizzle with the herb-lemon mixture.

Let the fish rest for a few minutes before serving.

Serve with lemon wedges on the side.

Cooking Techniques

Spice Level:

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