Pescado a la parrilla fácil con mantequilla de limón, ajo y hierbas

Ingredientes

• 4 white fish fillets (about 6 oz each), such as mahi-mahi, snapper, or grouper
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1 tablespoon unsalted butter, melted
• Neutral oil or cooking spray for grill grates

Preparación

1. 1

   Remove fish fillets from the fridge 10 minutes before grilling and let them sit at room temperature.

2. 2

   Preheat your grill to medium-high heat for at least 10 minutes.

3. 3

   Pat the fillets completely dry on both sides with paper towels.

4. 4

   Brush both sides of each fillet with olive oil, then season evenly with salt, pepper, smoked paprika, garlic powder, and onion powder. Press the seasoning in gently.

5. 5

   Oil the grill grates right before cooking using a folded paper towel dipped in oil held with tongs.

6. 6

   Place fillets on the grill at a slight angle to the grates. Do not move them. Cook for 4–5 minutes until they release easily from the grates.

7. 7

   Flip once carefully and cook the second side for 3–4 minutes until the fish flakes easily and is opaque all the way through.

8. 8

   While the fish finishes, mix together the melted butter, lemon juice, lemon zest, and minced garlic in a small bowl.

9. 9

   Remove fish from the grill and immediately drizzle the lemon herb butter over the top. Scatter fresh parsley and serve right away.