Grilled Fish with Garlic, Basil, and Lemon
Grilled Fish with Garlic, Basil, and Lemon uses an easy and delicious fish marinade that’s good on Halibut, Mahi Mahi, or any firm white fish.
It’s a big holiday weekend in the U.S., and no doubt July 4th is one of the biggest grilling days of the year for most Americans. And while most people probably grill burgers for the birthday of our nation, around here you’re much more likely to find fish or chicken in my Grilling Recipes.
This easy recipe for Grilled Fish with Garlic, Basil, and Lemon is something I made for years when I was catering houseboat trips at Utah’s Lake Powell, and this recipe is long overdue for some photos. I did get a little overly-enthusiastic with the grill marks, which is what will happen if you forget to turn your grill down to medium-high when you put the fish on, but the halibut in this photo was still lip-smacking good!
The idea of garlic and basil with fish may seem unusual, but please trust me on this. Normally I love fresh basil, but for a marinade I prefer dried herbs, and I’ve made this one many times with dried basil with great results. And if halibut is a bit of a stretch for the budget, this will be delicious on any firm white fish.
How can you cook this without an outdoor grill?
If you don’t have an outdoor grill (or it’s not grilling weather), grilled fish like this can be cooked on a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman Grill cooks both sides at once so grilling time will be a lot shorter!
How to Make Grilled Fish with Garlic, Basil, and Lemon:
(Scroll down for complete recipe with nutritional information.)
- Combine the olive oil, lemon juice, black pepper, Spike Seasoning (affiliate link) or other all-purpose seasoning blend, garlic puree, and dried basil.
- Put the fish in a Ziploc bag with the marinade and marinate in the fridge for 2-3 hours.
- When you’re ready to cook, take fish out and let it come to room temperature while you preheat the grill, which you have generously oiled or sprayed with non-stick spray made for the grill.
- I start heating on high and then turn the grill down to medium-high when I put the fish on. (If you forget to turn it down for a few minutes you’ll get overly-enthusiastic grill marks like I did, but just cook the fish a slightly shorter time and it will still be good.)
- The best way to tell when fish is done is by gently pressing down with your finger; the fish should feel firm, but not hard to the touch. As a general rule, grill fish about 10 minutes per inch of thickness.
- Serve hot with some kind of delicious salad for a perfect summer meal!
Make it a Low-Carb Meal:
More Good Ideas for Fish for the Grill:
Grilled Halibut with Southwestern Rub and Tomatillo Salsa from Kalyn’s Kitchen
Fish and Shrimp on the Grill from The Kitchn
Grilled Salmon with Asian Dipping Sauce from Kalyn’s Kitchen
- 4 pieces firm white fish
- 6 T olive oil
- 2 T lemon juice
- 1 tsp. coarse ground black pepper (or less, to taste)
- 1 tsp. Spike Seasoning (see notes)
- 1 T garlic puree (see notes)
- 1 1/2 tsp. dried basil
- Thaw the fish completely in refrigerator if frozen.
- Mix marinade ingredients.
- Put fish in Zip-loc bag or plastic container with a snap-tight lid, arranging it in a single layer.
- Pour marinade over and marinate in refrigerator for 2-3 hours. Turn it over a few times if you’re home. Don’t marinate it too much longer than this or the marinade will start to “cook” the fish.
- When you’re ready to cook, take the fish out of the fridge and let it come to room temperature.
- Oil the grill grates generously with oil poured on to a paper towel, or use a non-stick spray made for the grill.
- Turn grill on to high and preheat while the fish comes to room temperature.
- Turn the grill to medium-high when you are ready to put the fish on (or for a charcoal grill, you can only hold your hand there for a few seconds when it’s hot enough to cook fish.)
- To get grill marks, lay the fish diagonally across grill grates; after first grill marks appear (about 3 minutes) rotate fish so it’s laying diagonally the other way.
- After about 6 minutes carefully turn fish over to cook the other side.
- Total cooking time for grilled fish is about 10 minutes per inch of thickness, but the best way to test is by lightly pressing on the fish with your finger; it should feel firm but not hard to the touch when it’s done.
If you don't have Spike Seasoning (affiliate link) use any all-purpose seasoning blend. I use garlic puree that comes in a jar; you can substitute slightly less garlic powder but I think the garlic puree from a jar gives better flavor.
Remember that when you're using ingredients in a marinade, you're not eating all of that in the finished dish. I'm assuming only about one-fourth of the oil will be eaten, so I adjusted that in the nutritional information.
I made this recipe for years at Lake Powell but I don’t remember if I created it or saw the recipe somewhere; if anyone recognizes it please let me know so I can give proper credit.
Amount Per Serving: Calories: 451Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 119mgSodium: 483mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 38g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Fish with Garlic, Basil, and Lemon is a great recipe for any phase of the original South Beach Diet, or any other type of low-carb eating plan.
Find More Recipes Like This One:
Use Grilling Recipes for more ideas like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.