Grilled Fish with Lemon and Dill

1. 1
   prep

   Pat the fish dry and check for bones.

   Use paper towels to pat the fillets completely dry. Run your fingers over the surface and remove any pin bones with tweezers.

   TIPDrying the fish well helps it sear instead of steam on the grill.
2. 2
   mix

   Make the lemon-dill marinade.

   1.In a small bowl, whisk together olive oil, lemon juice, lemon zest, and minced garlic.

   2.Stir in the chopped dill, salt, and black pepper.
3. 3
   prep · ~10 min

   Coat the fish with the marinade.

   1.Place the fillets in a shallow dish.

   2.Pour the marinade over the fish, turning to coat both sides evenly.

   3.Let it sit at room temperature while the grill heats up, no longer than 10 minutes.

   TIPDon't marinate too long — the lemon juice can start to break down the flesh.
4. 4
   grill

   Preheat and oil the grill.

   Heat your grill or grill pan to medium-high heat. Once hot, brush the grates lightly with oil to prevent sticking.

   TIPA clean, well-oiled grate is the secret to keeping delicate fish from falling apart.
5. 5
   grill · ~7 min

   Grill the fish fillets.

   1.Place the fillets on the grill at a slight angle.

   2.Cook undisturbed for 3–4 minutes until grill marks form and the edges look opaque.

   3.Gently flip with a wide spatula or tongs and cook another 2–3 minutes.

   4.The fish is done when it flakes easily with a fork and turns opaque throughout.

   TIPIf the fish sticks when you try to flip, give it another 30 seconds — it will release naturally when ready.
6. 6
   serve

   Plate, garnish with fresh dill and lemon wedges.

   Transfer the fillets to plates. Scatter extra fresh dill over the top and serve immediately with lemon wedges on the side.

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