MENU
 
 
 
 

  • Grilled Garlic Fish

    4 votes
    Grilled Garlic Fish
    Prep: 40 min Cook: 6 min Servings: 4
    by Nancy Miyasaki
    193 recipes
    >
    This is a wonderful and simple marinade for fish that is awesome on the BBQ. It also works well for shrimp, so you can try both in one meal and see which you prefer. I prefer it on fish, but both are tasty. We normally serve this over rice, but it also goes well over a Parmesan and butter, or olive oil pasta.

    Ingredients

    • 1/3 cup olive oil
    • 1 tablespoon Dijon mustard
    • 3 large cloves garlic, minced
    • 1 lemon, juiced
    • 1 orange, juiced
    • 1 1/2 teaspoon dried basil, or 1 1/2 Tbsp fresh basil, minced
    • 2 tablespoons white wine (optional)
    • Kosher salt and freshly ground black pepper to taste
    • 4-5 fillets of fish (Tilapia, Red Snapper, Catfish, Salmon, Rockfish, Monkfish, or whatever you like!)

    Directions

    1. In a 9x9 baking dish, combine the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine and mix. Add the fish fillets, and use a spoon to coat the fillets on top with the marinade. Sprinkle with kosher salt and freshly ground pepper to taste. Cover, and let marinate for 30 minutes to 1 hour.
    2. Heat an outdoor grill to high heat.
    3. Oil the grill or a grill basket and grill for approximately 3 minutes, turn, then grill for an additional 3 minutes on the other side. Remove when fish is firm but still flaky.

    Similar Recipes

    Reviews

    • John Spottiswood
      John Spottiswood
      This is an excellent and simple grilled fish recipe. We've mostly used this with fillets, but it is good with a whole fish too. Just make sure to slit the fish down the middle and get lots of the marinade inside. Try it this summer and you won't be disappointed!

      Comments

      • Bill Farley
        Bill Farley
        John:
        Here's some advice and a recipe for grilling salmon:
        Most people wrap a whole salmon or a filet in tinfoil with onions, spices, etc. Salmon is already an oily fish, so this process merely increases the moisture content of the meat when unwrapped. The Native Canadians on the west coast of British Columbia taught me this recipe for salmon:

        1 or 2 thick filets of salmon with skin removed.
        2 cups of freshly squeezed lemon juice
        2 tbls. garlic granules
        mayonnaise

        Mix lemon juice and garlic powder and pour into a large bake pan.
        Place salmon filets in the bake pan and marinate in the refrigerator.
        After 30 minutes turn filets over and marinade for another 30 minutes.
        Fire up the BBQ/Grill to about a medium heat or slightly higher.
        Place salmon filets skin side down on the grill and smear mayonnaise on top of each filet.
        For a 1 inch thick filet I'd estimate about 12 - 15 minutes for the first side and about 8 - 10 minutes for the flip side.
        Serve with basmati brown rice and a fresh salad.
        Very delicious and much better than the soggy tinfoil process.

        Leave a review or comment