Grilled Fish Fillets

4         10 minutes     Grill    

When you are grilling fish you’ll want to start with a fillet that’s firm enough to hold up to the grill and light enough to absorb some smoke flavor. Popular white fish for grilling include tilapia, Mahi Mahi, cod, catfish and snapper. Flatfish in the flounder family work well, too. Why grill flatfish? Oh, just for the halibut.

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt

2 tablespoons olive oil

4 (6-ounce) cod fillets (or halibut or tilapia), thawed

1. Preheat the grill to medium heat (300°F-350°F).
2. In a small bowl, combine garlic powder, paprika, thyme, pepper, and salt until blended.
3. Rub the fish fillets with olive oil and coat with the prepared seasonings.
4. Oil the grill grate, or a nonstick grill mat, or perforated pizza screen.
5. Place the fish on the grate and grill for 5 minutes per side.
6. Remove the fish when a digital thermometer registers 145ᵒ F.

Keep delicate filets from sticking to the grill by generously lubricating the grill grate with oil and refraining from flipping too soon.