Citrusy Grilled Fish

Ingredients

• 907 g (2 lb)boneless, skinless grouper fillets
• 240 ml (1 cup)olive oil
• 160 ml (⅔ cup)roughly chopped Thai basil or other fresh herbs of your choice
• 120 ml (½ cup)shoyu
• 60 ml (¼ cup)freshly squeezed lemon juice
• 4 clovesgarlic, roughly chopped
• To tastefreshly ground black pepper

Instructions

1. 1

   Marinate the fish

   Cut the fish into 4 to 6 portions. In a medium bowl, briefly stir together the olive oil, basil, shoyu, lemon juice, garlic and pepper. Add the fish and submerge it fully in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

2. 2

   Heat the grill

   With the lid closed, preheat your Traeger to 230°C (450°F) for 15 minutes.

3. 3

   Grill the fish

   Lift the fish from the marinade, shaking it gently, and place it on the grill. Cook without moving it for 3 to 5 minutes, then turn and grill the other side for another 3 to 5 minutes, until cooked through and easy to cut with a fork. Keep an eye on it during the fast, high-heat cooking; if it starts cooking too quickly, move it to a cooler part of the grill. Serve immediately.

What is citrusy grilled fish?

This is a simple grilled fish dish built around a citrus-and-herb marinade rather than a heavy coating or sauce. Kimi Werner shares the recipe in Kimi’s Kitchen, drawing on a preparation she often makes with Thai basil from her garden.

The version works because lemon brings freshness, shoyu adds savoury depth, and the herbs can be changed to suit what is available. Brief, high-heat grilling keeps the focus on the fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 47g protein, 5g carbs, 56g fat.

Grouper provides most of the protein, while the olive oil contributes most of the fat and energy; the herbs, lemon and shoyu add relatively little carbohydrate. Serve a portion with vegetables and a moderate helping of rice or another grain to round out the plate.

Choosing the fish and herbs

Grouper: Boneless, skinless fillets are easy to portion and grill. Cut them into pieces of similar thickness so they cook at roughly the same pace.

Fresh herbs: Thai basil gives the marinade its distinctive fragrance, but other fresh herbs can shape the flavour in a different direction. Roughly chopping them helps distribute their flavour through the oil.

Give the marinade time

The fish needs at least 30 minutes in the fridge to take on the marinade, and can rest there for up to 2 hours. Keep it covered and fully submerged, turning or rearranging the pieces if needed so they are coated.

The lemon juice is part of the marinade, not a reason to leave the fish in it longer than the stated window. Longer marinating is not required for this quick-cooking recipe.

Grill hot and handle gently

Hot grill: Preheating the Traeger to 230°C (450°F) helps the fish cook quickly. Let the grill heat with its lid closed for the full 15 minutes.

Gentle turn: Once the fish is on the grill, leave it in place for 3 to 5 minutes before turning. A thin, wide spatula can help lift each portion without breaking it.

Check for doneness

The recipe’s cue is that the fish should be cooked all the way through and easy to cut with a fork. Check the thickest part of a portion, since thinner pieces may be ready sooner.

If a piece is colouring too quickly before it is cooked through, move it to a cooler part of the grill rather than leaving it over the hottest area.

Serve it straight away

Bring the fish to the table as soon as it comes off the grill, while the surface is still hot and the flesh is tender. Rice, grilled vegetables or a crisp salad make straightforward accompaniments.

The marinade is already rich and savoury, so keep sides simple and add extra lemon at the table if you want a sharper finish.

Recipe notes & tips

• Cut the fillets into similarly thick portions so they finish cooking at about the same time.
• Keep the fish covered and refrigerated throughout marinating.
• Shake excess marinade from each piece before grilling to reduce dripping.
• Oil the grill grates if fish tends to stick to them.
• Use a thin spatula to turn the portions gently.
• Watch the fish closely because the grilling time is short.

Variations

• Change the herbs: Use another fresh herb in place of Thai basil to give the marinade a different character.
• Add chilli: Include a little chopped fresh chilli in the marinade for gentle heat.
• Use another firm fish: Substitute a similarly thick, boneless fish fillet and check it carefully as it cooks.
• Finish with lemon: Serve with extra lemon wedges for a brighter, more pronounced citrus note.
• Add a salad: Pair the grilled fish with a crisp green salad for a lighter accompaniment.

Common mistakes to avoid

• Skipping the preheat: The fish may cook unevenly; let the closed grill heat for the full 15 minutes.
• Crowding the grill: Pieces can be harder to turn cleanly; leave space between them or cook in batches.
• Moving the fish too soon: It may break or stick; let it cook undisturbed for 3 to 5 minutes before turning.
• Overcooking: Grouper can become dry; check for easy flaking with a fork and remove it once cooked through.
• Leaving it over a hot spot: The outside can burn before the centre is ready; move the fish to a cooler part of the grill.

How to store

Refrigerate leftover fish in a covered container and eat within 2 days. Reheat gently until hot, or serve it cold in a salad; avoid prolonged heating, which can dry it out.

Frequently asked questions