Grilled Rockfish was a special treat while visiting the Pacific Northwest since it's not a fish I can get in south Florida. A quick thirty minute marinade, then ten minutes on the grill is all it takes for this delectable dish.
You already know that I love to cook, but cooking with my family is the best. Mom and I take care of the prep work inside, then Dad mans the grill. Everything for this dinner was cooked on the grill, so we really put Dad to work. We cut up baby reds and seasoned with a little black pepper, smoked sea salt, and garlic powder, then drizzled them with a little oil and wrapped in foil packets. These went on the grill first since they take about forty-five minutes to cook. After the potatoes were nestled on the grill, we prepped the marinade and placed the six large Rockfish fillets in a Ziploc bag along with the marinade and left them in the fridge for half an hour. While the fish was marinading, we cut up the zucchini and yellow squash (because that's what was ripe in Mom's garden), tossed them with a little avocado oil and a special seasoning blend, put it all in a grill basket, and handed it off to Dad on the grill.
Sounds easy, right? Absolutely. And, everything was so fresh and delicious. To prepare the marinade, add the white wine, lemon juice, avocado oil, and lemon zest to a small bowl. Finely chop the onion and mince the garlic, then add to the bowl with the liquids. Add the black pepper, and whisk everything together. Place the fish fillets in a shallow dish or large resealable bag, and pour the marinade over the top. Toss the fillets to make sure they are well-coated, then place in the fridge for half an hour.
Place the fillets on the grill when the potatoes and veggies are nearly ready. We grilled the Rockfish for about five minutes per side. Just look at those fillets coming off the grill! Yes, the steak is for Dad--he doesn't "do" fish.
It was definitely a tasty dinner, and so much fun to prepare with my family. If you can't find Rockfish, try the marinade with any firm fleshed white fish, such as Mahi Mahi, Snapper, or Tilefish. You can also use the marinade to broil or bake the fish rather than grilling. As always, if you try it, let me know what you think.
- 6 Rockfish fillets
- ¼ cup white wine (I used Sauvignon Blanc.)
- ⅓ cup lemon juice, about two lemons
- ⅓ cup avocado oil
- lemon zest from one lemon
- 3 cloves garlic, minced
- ¼ medium yellow onion, finely chopped
- ½ teaspoon black pepper
- ¼ taspoon pink Himalayan salt
- Finely chop the onions and garlic. A food chopper makes this quick and easy.
- Whisk together all the wet ingredients, lemon zest, onions, garlic, and pepper in a small bowl.
- Place the fish fillets in a shallow baking dish or gallon size zippered bag, and pour the marinade over the fish, turning the fillets a few times to ensure all are coated evenly.
- Place the fish in the fridge for about 30 minutes until ready to grill.
- Grill over medium heat for about 5 minutes per side. The flesh should flake easily when fully cooked.
This recipe can also be prepared in the oven. Once the fish is marinated, place the filets in a ceramic dish, being careful not to overcrowd. Bake in a 350°F oven for about 15 minutes. Turn the fish half way through cooking.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 259Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 54mgSodium 109mgCarbohydrates 6gFiber 1gSugar 2gProtein 25g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.