Grilled Rockfish Recipe

Grilled Rockfish served with grilled tomatoes in a plate

One of my absolute favorite fish filets for the grill, rockfish has a slightly sweet, almost nutty flavor, making it the perfect canvas for a good brushing of scrumptious herby, lemony butter. It carries the flavors beautifully and is divine with a multitude of sides. You can't go wrong with this fantastic meal!

4.34 from 6 votes

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Course: Dinner, Lunch

Cuisine: American

Keyword: grilled rockfish, rockfish

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings:

Calories: 122kcal

Author: imma

Ingredients

Rockfish

1½-2 pounds (280g) rockfish fillets
Salt and pepper, to taste

Marinade

3-4 tablespoons (43-57g) unsalted butter (or extra virgin olive oil)
2-3 teaspoons (11-17g) minced garlic
1 teaspoon (2g) paprika
¼ teaspoon (0.5g) cayenne pepper
2-3 tablespoons (2.5-4g) basil, minced
1-2 tablespoons (4-8g) parsley, minced
1 tablespoon (15ml) or more lemon juice, freshly squeezed

US Customary - Metric

Instructions

Pat dry fish with paper towels and place on a baking tray or plate. Lightly season with salt and pepper to taste. Set aside.
Then, melt the butter in a saucepan over medium-low heat. If using olive oil, you can skip this step and mix all the marinade ingredients in a small bowl.
Add the garlic, stirring for about a minute, and be careful not to burn it. Then add the paprika, basil, parsley, and lemon juice. Mix well, then adjust seasonings to taste.
Marinate fish on both sides, reserving some to brush on the fish towards the last few minutes of grilling.
While the fish marinates, clean the grill grates thoroughly and lightly oil them to prevent the fish from sticking.
Preheat your grill to medium-high heat. (375-400°F/190-205℉). If using a charcoal grill, make sure the coals are evenly lit and glowing.
Place marinated fish fillets directly on the preheated grill grates. Cook for about 4-6 minutes per side, depending on the thickness of the fillets.
Use a fish spatula or tongs to carefully flip the fillets halfway through the cooking time.
Rockfish is cooked when it becomes opaque and flakes easily with a fork. The internal temperature should be 145°F/63°C.
Remove the fish from the grill, garnish it with parsley, and serve.

Notes

Wondering how to oil your grill grates? I like to dip a folded paper towel in cooking oil and use tongs to rub it across the grates.
Rockfish holds up pretty well on the grill, but like any fish filet, it can break apart if you don't handle it carefully. Avoid flipping the fish too often to prevent it from falling apart. You might also want to invest in a fish basket or spatula on the grill.
Be careful not to overcook the fish. Overdo it by just a minute or two, and your fillets will get dried out and become much less appetizing.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition