Lemon-Infused Grilled Rockfish Recipe

We deliver the well-loved luxurious treat of grilled fish straight to your kitchen.

This grilled rockfish recipe is quick and straightforward, making it suitable for casual evenings when you want something fancy but comforting.

Using an oven to grill the fish, we can get a nice crispy skin with moist, tender meat on the inside.

A mild white-fleshed fish does well in this dish, making it perfect for kids.

Give it a shot.

Why you should eat fish skin

Fish skin is safe for consumption

Fish is generally exposed to pollution; thus, it’s safe to know where the fish you are eating comes from.

Farmed fish are filled with chemicals making them unsafe to eat.

However, not all fish skin tastes good.

Tuna, monkfish, and swordfish have thick and leathery skins that will irritate your taste buds; you better avoid them.

Good source of omega 3

Polyunsaturated fat plays a key role in cardiovascular health and cell repair and has been proven to reduce inflammation.

Although the fillet contains most omega 3, the skin has a significant amount of fatty acids packed with the same.

Crispy fish skin is delicious

You can cook fish skin separately and enjoy that skinless fillet.

Coat the fish skins in a mixture of flour and seasoning, and gently pan-fry in hot oil until crispy and browned.

How to make lemon-infused grilled rockfish recipe

Ingredients

●1/2 cup extra-virgin olive oil

●1/3 cup fresh lemon juice

●4 closes garlic, finely chopped

●3 tablespoons chopped parsley

●2 tablespoons chopped cilantro leaves

●1 tablespoon thyme leaves

●1 tablespoon tarragon leaves

●1 tablespoon paprika

●Salt and freshly ground pepper to taste

●Section: 6 rockfish fillets, about 6 ounces each and about 1 inch thick.

Instructions

●Step 1:Preheat grill to medium heat

●Step 2: Prepare the marinade by whisking together lemon juice, olive oil, garlic, salt, tarragon leaves, cilantro leaves, paprika, and pepper.

●Step 3: Place the fish in a bowl and cover it with marinade.

Wrap with a plastic wrapper and refrigerate for an hour.

●Step 4: Remove fish from the fridge and bring it to room temperature for 10 minutes before grilling.

Slightly pat it dry with a kitchen towel to avoid steaming over the grill.

●Step 5: Season the fish on both sides with salt and black pepper.

Coat lightly with olive oil and brush with melted butter.

●Step 6: Place over direct heat in the center of your grill or in an area where you don’t have flames shooting up directly.

Cook for about 4 minutes on each side until a dark grill forms.

●Step 7: Cook for 3 minutes longer until opaque throughout or until the internal temperature reaches 145F.

●Step 8: Serve immediately with tartar sauce or lemon wedges.

Nutritional

●Calories: 543kcal

●Carbohydrates: 35g

●Protein: 35g

●Fat: 29g

●Saturated Fat: 4g

●Cholesterol: 92mg

●Sodium: 1783mg

●Potassium: 785mg

●Fiber: 1g

●Sugar: 22g

●Vitamin A: 145IU

●Vitamin C: 12.5mg

●Calcium: 49mg

●Iron: 1.7mg

Pairing ideas for the grilled rockfish recipe

Steamed or grilled veggies

Flakier grilled rockfish pairs well with steamed veggies.

Toss zucchini, carrots, and asparagus in oil and light seasoning and rack them on the grill or steam.

Pasta and rice

Angel hair noodles tossed with lemony or creamy sauce are delicious with this grilled rockfish.

Cheesy cauliflower rise, rice pilaf

Salads

Salads are a light and fiber-filled side that pair perfectly with grilled rockfish.

The bitter flavor in leafy veggies compliments that sweet and salty rockfish.

You can try corn and green beans salads, lemon basil dressing, Panzanella salad, and coleslaw.

Potatoes

Potatoes are always a great side dish regardless of how they’re prepared–roasted, mashed, or fried.

Lemon mashed potatoes and roasted rosemary ones are excellent sides you should try.

Frech fries, wedges, and complete the meal.

Sauce

Tartar and garlic sauce was made for grilled rockfish.

Tips to make the best-grilled rockfish

●Choose smaller, fatter fillets for best results.

They will last longer on the grill and pull off the bone easier when done.

●Avoid thin, long fillets, snapper, or flounder.

It will fall apart on the grill.

Choose a thicker fish like salmon or arctic char if you can’t find rockfish or ocean perch.

●Soak the fish in cold water and vinegar water packed with ice to eliminate the fishy taste or smell.

Alternatively, stuff the cavity of the fish with lemon slices and herbs to get rid of the fishy taste.

●Pat the fish dry and coat with olive oil to seal the moisture and get a tender, juicy result.

●Clean your grill properly to avoid fish sticking when grilling.

Ensure the grill is hot enough to sear the fish and prevent sticking quickly.

Lastly, let the fish cook till it’s done, and it will easily pull away from the grill.

●Overcooked fish results from grilling for too long, allowing the moisture to escape.

Grill with your lid down to maintain the temperature and avoid overcooking.

●Add some smoke to your rockfish to boost the charred flavor by placing soaked wood on your charcoal grill when grilling.

●Slit the fish and stuff in the spices to enhance a deeper flavor rather than just rubbing on top.

How to store fresh fish

Refrigerator

Ideally, fresh fish should be kept on ice in the fridge as it rots quickly.

Use a cooling rack container that is easier when draining.

Properly stored, fresh fish can stay up to 3 days in the refrigerator.

Here’s how to keep your fresh fish:

●Remove the fish from its packaging and rinse in cold water.

●Dry the fish and place it on a rack–avoid overlapping.

●Put the rack in a large container and add crushed ice.

●Cover the container with plastic wrap, seal it tightly, and then place it in the fridge.

●Replace the ice as it melts if you’re storing the fish for more than a day.

Freezing fresh fish

You can freeze fish for up to 3 months—fatty fish like salmon and trout spoil faster.

Thaw fish gradually in the coldest part of the refrigerator and cook immediately.

Here’s how to freeze your fish;

●Remove the fish from the packaging.

●Rinse under cold water and pat dry with a paper towel

●Place the fish in freezer-safe bags and tightly seal.

●Labe the bags and containers

●Place in the freezer and set at zero degrees

What to know when reheating fish

●The taste will be somewhat compromised

●Always cover the fish to keep the edges from drying out

●Avoid using the microwave.

Although convenient, you’ll forego flavors and the tender fillet as it drys out.

●Avoid high temperatures.

No one enjoys an overcooked, dry fish that is not tasty.

●The thicker, the better.

It’s easier to preserve the flavors and moisture of thicker fish cuts.

●Fish is delicate meat that requires gentle handling when reheating; cook on low heat.

Frequently asked questions (FAQs)

Conclusion

Learning how to make this meal will take you less than 30 minutes, and in the end, you’ll have dinner ready on the table without spending too much time in the kitchen.

It tastes great, but the spices add wonderful flavors perfect for both novice and advanced cooks alike.

Don’t be surprised if you find yourself making this grilled rockfish recipe repeatedly.

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