Ingredients
- Fresh Fish Fillets: 4 (6-8 oz each) firm white fish fillets (such as cod, halibut, mahi-mahi, or snapper), skin on or off, about 1-inch thick. These provide the protein base and flaky texture.
- Olive Oil: 1/4 cup, plus more for grilling. Extra virgin olive oil is preferred for its flavor and health benefits.
- Lemons: 2 large, fresh lemons. One will be zested and juiced for the marinade, the other sliced for grilling and garnish.
- Garlic: 3 cloves, minced. Adds a pungent, aromatic depth to the marinade.
- Fresh Dill: 2 tablespoons, chopped (or 2 teaspoons dried). Offers a distinct, slightly tangy, and herbaceous note that complements fish beautifully.
- Fresh Parsley: 2 tablespoons, chopped. Brings a clean, peppery freshness.
- Sea Salt: 1 teaspoon, or to taste. Enhances all the other flavors.
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Provides a gentle, warming spice.
- Asparagus: 1 pound, woody ends trimmed. Our primary green, it grills beautifully and offers a slightly sweet, earthy flavor.
- Optional Greens: 1 cup other quick-cooking greens like baby spinach or thinly sliced zucchini. For added variety and nutrients.
- Red Pepper Flakes: 1/4 teaspoon (optional). For a subtle kick of heat.
Instructions
- Prepare the Marinade: In a small bowl, whisk together the 1/4 cup olive oil, the zest and juice of one lemon, minced garlic, chopped dill, chopped parsley, sea salt, black pepper, and optional red pepper flakes.
- Marinate the Fish: Place the fish fillets in a shallow dish or a resealable plastic bag. Pour about two-thirds of the marinade over the fish, ensuring each fillet is well-coated. Reserve the remaining one-third of the marinade for the greens. Let the fish marinate at room temperature for 20-30 minutes (or in the refrigerator for up to 1 hour. Don’t marinate for too long, as the acid in the lemon juice can start to “cook” the fish, affecting its texture).
- Prepare the Greens: If using asparagus, snap off the tough woody ends. In a medium bowl, toss the asparagus (and any other optional greens like zucchini slices) with the reserved one-third of the marinade. Ensure they are lightly coated.
- Preheat the Grill: Preheat your outdoor grill to medium-high heat (around 375-450°F or 190-230°C). If using a grill pan indoors, preheat it over medium-high heat. Clean the grill grates thoroughly and then lightly oil them using a paper towel dipped in olive oil (use tongs to rub it on the hot grates) to prevent the fish from sticking.
- Grill the Fish:
- Carefully place the marinated fish fillets on the hot, oiled grill grates. If your fillets have skin, start skin-side down if you want crispy skin (though for this recipe, it can be either way).
- Grill for about 4-6 minutes per side, depending on the thickness of the fish. The fish is cooked when it’s opaque all the way through and flakes easily with a fork. Avoid moving the fish too much while it’s cooking to get nice grill marks and prevent it from breaking apart.
- During the last 2-3 minutes of cooking, you can place thin lemon slices (from the second lemon) directly on top of the fish fillets for extra flavor and a beautiful presentation.
- Grill the Greens:
- While the fish is grilling (or just before/after, depending on grill space), place the marinated asparagus (and other greens if using) directly on the grill grates, perpendicular to the grates to prevent them from falling through. Alternatively, use a grill basket or a sheet of heavy-duty foil.
- Grill the greens for about 3-7 minutes, turning occasionally, until they are tender-crisp and slightly charred. Asparagus will take a bit longer than delicate greens like spinach (which would only need a minute or two, or could be wilted by the heat of the fish itself).
- Rest and Serve: Once cooked, carefully remove the fish and grilled greens from the grill. Let the fish rest for a couple of minutes. Serve the grilled fish fillets immediately, accompanied by the grilled greens. Garnish with fresh lemon wedges (from the remaining half of the second lemon) and an extra sprinkle of fresh dill or parsley, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 5g