Grilled White Fish with Lemon Pepper Herb Salmoriglio
A bright, classic Southern Italian sauce format engineered to cut through the rich, smoky char of grilled seafood. The lemon tree notes and coarse pepper infusion naturally elevate the fresh garden herbs.
Ingredients
- ✔ 2 high-quality white fish fillets (such as Sea Bass, Halibut, Cod, or Red Snapper)
- ✔ 4 tbsp Martha Stewart’s Lemon Pepper Infused Extra Virgin Olive Oil, divided
- ✔ 2 tbsp fresh lemon juice
- ✔ 3 tbsp fresh flat-leaf parsley, finely minced
- ✔ 1 tbsp fresh oregano or thyme, finely minced
- ✔ 1 clove garlic, grated into a paste (optional)
- ✔ Kosher salt and coarse black pepper, to taste
Instructions
- Blend the Salmoriglio Sauce: In a small bowl, whisk together 3 tablespoons of the Lemon Pepper Infused Olive Oil, fresh lemon juice, minced parsley, oregano, and grated garlic. Add a small pinch of salt and set aside to let the herb flavors infuse.
- Oil and Season the Fish: Pat fish fillets thoroughly dry with a paper towel. Rub the final 1 tablespoon of Lemon Pepper Infused Olive Oil across both sides of the fish, then season generously with kosher salt and coarse black pepper.
- Preheat the Grates: Heat a grill or heavy grill pan to medium-high heat. Ensure grates are clean and lightly oiled to prevent sticking.
- Grill First Side: Lay the fillets on the grill. Cook undisturbed for 4 to 5 minutes. Avoid moving the fish early; it will naturally release from the hot surface once a proper crust has set.
- Flip and Dress: Flip carefully using a thin spatula. Cook for another 2 to 3 minutes until the center is opaque and flakes easily. Transfer to a platter and immediately spoon the prepared Salmoriglio sauce over the hot fish.