Grilled Fish Fillets
Sometimes, the simplest recipes are the best. Nothing could be easier than this grilled fish and it is absolutely delicious. It can be made in a grill pan or under the broiler if you are unable to grill outdoors. When choosing fish, get whatever is fresh that day.
- 4 firm, white-fleshed fish fillets, such as tilapia or catfish, about 6 ounces each
- 1 lemon, cut in half
- Chopped fresh parsley
- Salt and pepper to taste
- Olive oil
Place the fish skin or skinned side up on a plate. Drizzle with a little olive oil and rub all over. Turn to the other side. Sprinkle the juice from half of the lemon over the fillets; reserve the other half. Season with the parsley, paprika, salt and pepper. Drizzle with a little more olive oil. Place skin side down on a hot, well oiled grill and cook until the fish is done and flaky, about 5 minutes depending on thickness. Serve immediately, with wedges cut from the reserved lemon half.
Notes: To prevent fish from sticking to the grill, make sure the grates are clean and rub them with oil when they are hot, just before adding the fish. Do not try to lift the fish fillets until they come off easily. And do not feel badly if some sticks no matter how careful you are. Just piece the fillet together on the serving plate and no one will be the wiser.