Ever wonder how to get perfectly flaky grilled fish fillets on the grill? This recipe is the simplest and best way to grill just about any firm white fish!
Welcome summer! When you combine a few pounds of beautiful fish fillets, amazing seasonal produce, and the grill, you are in for one simple yet perfect dinner. My desert-dwelling family loves all things seafood and I have such a hard time finding a good source for it here in Southern Utah. I jumped at the chance to work with Louisiana Seafood and I’m so excited to tell you about them today! Plus this recipe for simple grilled fish fillets is amazing. It takes about 5 minutes to prep, 7 minutes on the grill, and you are done. I can’t wait for you to try it. Add a side of watermelon, some corn on the cob, and fresh green beans and you’ll have dinner done in about 30 minutes with little to no effort! This is one of my ideal healthy simple meals and I could eat it once a week for the rest of my life and die a happy woman.
I grew up vacationing with my family on the Gulf of Mexico and some of my best memories are of all the seafood we would buy fresh and enjoy! My uncle lived in Louisiana until Hurricane Katrina and he makes some of the best food around. Chances are good you don’t live right next to the ocean like I do. Even if you do, finding a good source for seafood is no easy task, but look no further. Louisiana Seafood is the kind of industry we can all get behind. If you can’t vacation in Louisiana, you can still enjoy its amazing seafood. Domestic seafood is far better than any import, Gulf seafood is the best in the nation, and Louisiana Seafood is the best in the Gulf. Don’t just take my word for it – you’ve got to try some for yourself!
Louisiana is known for its shrimp, crawfish, and alligator, but that’s not all they have to offer. Don’t forget the fish. They have so many kinds! Louisiana has hundreds of varieties of fish which includes everything from Black Drum (which is what I cooked up), catfish, and tuna, to Mahi Mahi and Red Snapper. This high quality seafood is really something to celebrate, so plan on having company over. You just can’t go wrong with beautiful Louisiana seafood on the menu.
Black Drum was a new kind of fish to me and I was really nervous about cooking with it. I’m a little boring when it comes to buying fish because I just don’t know tons about it. I was so beyond pleased with how these grilled fish fillets turned out, how simple they were to cook, and how perfect the flavor was. Black Drum is a firm white fish (that has some red in the meat too, but it cooks up white) that isn’t oily or dry. It’s often purchased with its scales still on one side of the fillet (and when you cook it this way, it’s called “on the half shell”). It’s simple to cook and has a mild very pleasant flavor and a great texture that doesn’t fall apart. My whole family LOVED these grilled fish fillets, including the 18 months old. I highly recommend finding yourself some Louisiana Black Drum. From what I can tell it would also be excellent breaded and fried… that’s next on my to-make list!
Perfect and Simple Grilled Fish Fillets
Ever wonder how to get perfectly flaky grilled fish on the grill? This recipe is the simplest and best way to grill just about any firm white fish!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: Serves 4-6
- 1 Pound Louisiana Drum (about 4 large fillets)
- 1 ½ teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- Good quality olive oil, about ½ cup
- Additional coarse sea salt
- 1 or 2 lemons cut into wedges
- ½ cup chopped parsley, optional
- Rinse the fish and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
- Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest and marinade while you fire up the grill.
- Turn your grill on to high and allow it to heat for 5 to 10 minutes until the grill is very hot. Carry the fish out and open the lid to the grill, it should be very hot. Use a brush to scrap the grill grate clean and then lower the temperature to low. Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, without turning for 7 to 10 minutes (chances are really good your fish will be done right at 7 minutes unless it is very thick, check it 7 minutes!).
- The fish should be white and flakey when you test it with the end of a paring knife. Using a metal spatula remove from the grill.
- Sprinkle with additional sea salt and lemon juice before serving and then serve with additional lemon slices and chopped parsley to suit individual tastes (the first squeeze of lemon isn’t optional, it makes it amazing, but additional lemon and parsley are up to you or your guests. I didn’t feel like this tasty dish needed anything extra because it was excellent as it was).
You can use this cooking method for just about any firm white fish such as catfish, tilapia, pollock, and cod.
I can’t wait to hear how this simple grilling method turns out for you. I have done all kinds of things to fish from frying it (always tasty but a little labor intensive) to baking and cooking it in foil. These grilled fish fillets were by far the simplest and best tasting fish I have made. I can’t wait to make it again and plan on putting this into my meal rotation ASAP. Long live the simple and fool-proof yet crazy delicious recipes!