10 Elevated Grilled Fish With Herbs That Taste Garden Fresh

As I stood by the grill, the scent of fresh herbs mingled with the smoky aroma of sizzling fish. I couldn’t help but smile at the vibrant colors and enticing smells. Each fillet, infused with nature’s bounty, promised a taste of summer in every bite. Combining herbs and fish creates an unforgettable dining experience. You won’t believe how these simple ingredients transform each dish into a masterpiece.

Savor Lemon Herb Salmon on the Grill

Grilling salmon can seem intimidating, but with the right preparation and techniques, it can be a straightforward and rewarding experience. Choosing fresh fillets and preparing a flavorful marinade are key to success. The marinade, made from lemon juice, olive oil, garlic, and a variety of fresh herbs, infuses the salmon with a delightful tanginess and herbaceous notes. This recipe serves 4-6 people, making it perfect for small gatherings or family meals.

Ingredients:

• 4-6 salmon fillets (about 6 ounces each)
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 3 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon slices (for garnish)
• Fresh herbs (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped dill, chopped parsley, salt, and black pepper. Mix well to guarantee all ingredients are thoroughly combined.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is well-coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, allowing the flavors to infuse the fish.
3. Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C). Lightly oil the grill grates to prevent the salmon from sticking.
4. Grill the Salmon: Remove the salmon from the marinade and let any excess drip off. Place the fillets skin-side down on the grill. Close the grill lid and cook for 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
5. Serve: Remove the salmon from the grill and let it rest for a few minutes. Garnish with lemon slices and fresh herbs before serving. Enjoy your Lemon Herb Salmon with your favorite side dishes.

Extra Tips: When grilling salmon, keep a close eye on the fillets to prevent overcooking, as salmon can quickly become dry. Use a fish spatula for easier handling and flipping of the fillets.

If you’re using a charcoal grill, consider adding some wood chips for an extra smoky flavor. For a more intense citrus flavor, consider adding a splash of lemon juice right before serving. Enjoy your meal with a crisp white wine or a light, rejuvenating salad.

Basil and Garlic Tuna Steaks

Basil and Garlic Tuna Steaks are a delicious and healthy option for those looking to enjoy a flavorful seafood dish. This recipe brings out the natural richness of tuna with the aromatic blend of fresh basil and garlic, making it perfect for a family dinner or a small gathering. The key to this dish is to use fresh ingredients and to not overcook the tuna, as it’s best served slightly pink in the center.

Grilling the tuna steaks gives them a wonderful smoky flavor that complements the basil and garlic marinade. This dish isn’t only quick to prepare but also packed with nutrients, making it an excellent choice for a nutritious meal. Serve these steaks with a side of grilled vegetables or a fresh salad to complete the meal.

Ingredients (Serves 4-6):

• 4-6 tuna steaks, about 6 ounces each
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped basil. Season with salt and black pepper to taste.
2. Marinate the Tuna: Place the tuna steaks in a shallow dish and pour the marinade over them, guaranteeing each steak is well coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse the fish.
3. Preheat the Grill: Heat your grill to medium-high. Lightly oil the grill grates to prevent the fish from sticking.
4. Grill the Tuna Steaks: Remove the tuna from the marinade and place them on the grill. Cook for 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Avoid overcooking to maintain the tender texture of the tuna.
5. Serve: Transfer the grilled tuna steaks to a serving platter. Garnish with lemon wedges and additional fresh basil if desired. Serve immediately.

Extra Tips: When grilling tuna, it’s important to keep a close eye on the cooking time as tuna can quickly become dry if overcooked. Aim for a medium-rare finish to retain the juiciness of the steaks.

If using an indoor grill or grill pan, guarantee it’s preheated to a high temperature to achieve a nice sear. For an extra burst of flavor, consider adding a sprinkle of red pepper flakes to the marinade for a bit of heat. Enjoy your Basil and Garlic Tuna Steaks with your favorite sides for a complete meal.

Enjoy Cilantro Lime Mahi-Mahi

Cilantro Lime Mahi-Mahi is a bright and flavorful dish that’s perfect for any occasion. This recipe combines the delicate taste of mahi-mahi with the zesty freshness of lime and the aromatic touch of cilantro. The result is a beautifully grilled fish that’s both tender and bursting with flavor. Whether you’re hosting a backyard barbecue or enjoying a quiet dinner at home, this dish is sure to impress your family and friends.

Mahi-mahi is known for its mild flavor and firm texture, making it an ideal choice for grilling. The marinade for this dish enhances the fish’s natural flavors without overpowering them. The combination of lime juice, garlic, and cilantro creates a vibrant profile that complements the mahi-mahi perfectly. This recipe is designed for a serving size of 4-6 people, making it a versatile option for both small gatherings and larger events.

Ingredients (serving size: 4-6 people):

• 4 mahi-mahi fillets (about 6 ounces each)
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste
• Lime wedges, for garnish
• Fresh cilantro leaves, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine the lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, salt, and black pepper. Whisk the ingredients together until they’re well blended. This marinade will infuse the mahi-mahi with a delicious citrusy flavor.
2. Marinate the Fish: Place the mahi-mahi fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring that each fillet is evenly coated. Cover the dish with plastic wrap or seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for up to 1 hour.
3. Preheat the Grill: While the fish is marinating, preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent the fish from sticking.
4. Grill the Mahi-Mahi: Remove the mahi-mahi from the marinade and let any excess drip off. Place the fillets on the preheated grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish to maintain its juicy texture.
5. Serve and Garnish: Transfer the grilled mahi-mahi to a serving platter. Garnish with lime wedges and fresh cilantro leaves for an extra burst of flavor. Serve immediately for the best taste experience.

Extra Tips:

When grilling mahi-mahi, it’s important to use a fish spatula for easy handling and to prevent the fish from falling apart. If you prefer a little bit of heat, consider adding a pinch of cayenne pepper to the marinade.

Additionally, if you’re using a charcoal grill, let the coals turn white before placing the fish on the grill for more even cooking. Enjoy your Cilantro Lime Mahi-Mahi with a side of grilled vegetables or a fresh salad to complete the meal.

Rosemary Thyme Sea Bass

Rosemary Thyme Sea Bass is a flavorful and aromatic dish perfect for a summer grill-out or an elegant dinner party. This recipe highlights the delicate flavors of sea bass, perfectly complemented by the earthy notes of rosemary and thyme. The combination of fresh herbs and a hint of citrus brings out the natural sweetness of the fish, making it a delightful meal for any occasion.

Whether you’re a seasoned chef or a home cook looking to impress guests, this recipe offers an easy-to-follow guide to achieving perfectly grilled fish. The freshness of the ingredients guarantees that the sea bass remains juicy and tender, while the grilling process adds a smoky layer to the flavor profile. Gather your ingredients, fire up the grill, and get ready to enjoy a dish that’s as beautiful to look at as it’s delicious to eat.

Ingredients (Serves 4-6):

• 4-6 sea bass fillets (6-8 oz each)
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 lemon, sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper. Mix well to create a fragrant marinade.
2. Marinate the Fish: Place the sea bass fillets in a shallow dish. Pour the marinade over the fillets, guaranteeing they’re evenly coated. Arrange lemon slices on top of the fish. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat the Grill: Preheat your grill to medium-high heat. This guarantees the fish will cook evenly and develop a nice char without burning.
4. Grill the Sea Bass: Lightly oil the grill grates to prevent sticking. Place the marinated sea bass fillets skin-side down on the grill. Cook for about 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork.
5. Serve: Once cooked, remove the sea bass from the grill and let it rest for a few minutes. Serve hot, garnished with additional lemon slices and a sprinkle of fresh herbs if desired.

Extra Tips:

For the best results, guarantee that your sea bass fillets are of similar thickness to promote even cooking. If you’re using skin-on fillets, grilling skin-side down first helps to crisp up the skin.

Always use fresh herbs for the most vibrant flavor, and consider pairing the dish with a light side salad or grilled vegetables to complete the meal. If you don’t have access to a grill, a grill pan on the stovetop can also be used to achieve similar results.

Fresh Dill and Lemon Halibut

Fresh Dill and Lemon Halibut is a flavorful and healthy grilled fish dish that’s perfect for a light and invigorating meal. Halibut is a firm, white fish that takes on the flavors of lemon and dill beautifully when grilled. This recipe combines the zesty brightness of lemon with the aromatic freshness of dill, creating a delightful dish that’s both satisfying and nutritious. Ideal for a summer barbecue or a family dinner, this recipe is sure to impress your guests with its simplicity and deliciousness.

The key to achieving the perfect Fresh Dill and Lemon Halibut is using fresh, high-quality ingredients. Fresh dill and lemon not only enhance the natural flavors of the halibut but also add a burst of color and aroma that makes the dish visually appealing. Grilling the fish imparts a lovely smoky flavor and gives it a beautiful charred texture. This recipe serves 4-6 people, making it a great option for entertaining or feeding a family.

Ingredients (Serves 4-6):

• 2 pounds of fresh halibut fillets
• 1/4 cup fresh dill, chopped
• 2 lemons, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the olive oil, minced garlic, chopped dill, salt, and pepper. Mix well to create a marinade.
2. Marinate the Halibut: Place the halibut fillets in a shallow dish. Pour the marinade over the fillets, making sure they’re evenly coated. Lay the lemon slices over the fillets. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the fish from sticking.
4. Grill the Halibut: Remove the halibut from the marinade and place it on the grill. Grill for about 4-5 minutes on each side, depending on the thickness of the fillets. The fish should be opaque and flaky when done.
5. Serve: Transfer the grilled halibut to a serving platter. Garnish with additional fresh dill and lemon wedges. Serve immediately with your choice of sides.

Extra Tips:

When grilling fish, it’s important not to overcook it, as this can make it dry and tough. Keep a close eye on the halibut while it’s on the grill, and use a thin spatula to carefully flip the fillets. If you’re unsure about the doneness, use a fork to gently test if the fish flakes easily.

Additionally, for an extra burst of flavor, consider adding a splash of white wine to the marinade. Enjoy your delicious Fresh Dill and Lemon Halibut with a crisp salad or some roasted vegetables for a complete meal.

Spice up With Swordfish and Mint

If you’re looking for a way to elevate your grilled fish game, this Grilled Swordfish with Mint Infusion is the perfect dish to try. Swordfish is a meaty fish that holds up well on the grill, making it ideal for absorbing the flavors of a bright and invigorating mint marinade. This dish pairs the robust flavor of swordfish with the cool, aromatic quality of fresh mint, creating a delightful balance that’s sure to impress your friends and family at your next cookout.

The mint not only adds a fresh twist to the swordfish but also helps to tenderize the fish, ensuring each bite is juicy and flavorful. The combination of other aromatic ingredients like garlic, lemon, and olive oil rounds out the dish and enhances the natural flavor of the fish.

Whether you’re a seasoned grill master or a novice cook, this recipe for Grilled Swordfish with Mint Infusion is simple yet sophisticated, promising a deliciously satisfying meal for 4-6 people.

Ingredients (Serving Size: 4-6 people):

• 4 swordfish steaks, about 1-inch thick
• 1 cup fresh mint leaves, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine the chopped mint leaves, minced garlic, olive oil, lemon juice, and lemon zest. Whisk the ingredients together until well combined. Season the mixture with salt and freshly ground black pepper to taste.
2. Marinate the Swordfish: Place the swordfish steaks in a shallow dish or a resealable plastic bag. Pour the mint marinade over the steaks, ensuring they’re well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to 1 hour, allowing the flavors to meld and the fish to tenderize.
3. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the fish from sticking.
4. Grill the Swordfish: Remove the swordfish steaks from the marinade, allowing any excess to drip off. Place the steaks on the preheated grill and cook for about 4-5 minutes per side, or until the fish is opaque and easily flakes with a fork. Be careful not to overcook to maintain the fish’s moisture.
5. Serve: Transfer the grilled swordfish to a serving platter and garnish with fresh mint leaves and lemon wedges. Serve immediately while the fish is still warm.

Extra Tips:

When selecting swordfish steaks, look for pieces that are firm and have a fresh, sea-like smell. Avoid any that have a strong fishy odor.

For best results, allow the fish to come to room temperature before grilling, as this promotes even cooking. If you don’t have access to a grill, you can also use a grill pan on the stovetop to achieve similar results.

Additionally, feel free to experiment with other herbs like basil or cilantro if you’re looking to add a different flavor profile to the dish.

Tarragon Lemon Trout

Tarragon Lemon Trout is a delightful and revitalizing dish that’s perfect for a summer barbecue or a cozy dinner with family and friends. The delicate flavors of fresh tarragon and zesty lemon enhance the natural taste of the trout, creating a harmonious blend that’s both light and satisfying. Grilling the trout adds a subtle smokiness that complements the herbal and citrus notes, making each bite a burst of flavor.

Whether you’re a seasoned chef or a home cook looking to impress, this recipe is simple to follow and bound to be a hit at any gathering. This recipe is designed to serve 4-6 people, making it ideal for a small dinner party or a family meal. The preparation and grilling process are straightforward, allowing even novice cooks to achieve a restaurant-quality dish.

The key to success with Tarragon Lemon Trout lies in selecting fresh ingredients and paying attention to details during the cooking process. With the right technique, you can bring out the best in this delicious fish and create a memorable dining experience for everyone at the table.

Ingredients:

• 4-6 whole trout, cleaned and gutted
• 2 lemons, thinly sliced
• 1/4 cup fresh tarragon leaves, roughly chopped
• 1/4 cup olive oil
• Salt, to taste
• Black pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon butter
• Lemon wedges, for serving

Instructions:

1. Prepare the Trout: Rinse the trout under cold running water and pat them dry with paper towels. This step is essential in confirming the fish is free from any scales or debris and ready to absorb the marinade.
2. Make the Marinade: In a small bowl, combine olive oil, minced garlic, chopped tarragon, salt, and black pepper. Stir until well mixed. This marinade will infuse the trout with aromatic flavors and help keep it moist during grilling.
3. Marinate the Fish: Place the trout on a large platter or baking dish. Rub the marinade generously inside and outside each trout. Stuff each cavity with a few lemon slices. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Preheat the Grill: Heat your grill to medium-high. If using a charcoal grill, make certain the coals are white-hot before proceeding. A well-heated grill guarantees the trout cooks evenly and achieves a nice char without sticking.
5. Grill the Trout: Lightly oil the grill grates to prevent sticking. Place the trout on the grill, and cook for 5-7 minutes on each side, depending on the thickness of the fish. Avoid moving the fish too much to maintain its shape.
6. Finish with Butter: During the final minute of grilling, place a small pat of butter on each trout. This adds a rich, buttery finish to the dish and enhances the overall flavor.
7. Serve: Remove the trout from the grill and let it rest for a few minutes. Serve with lemon wedges on the side for an extra burst of citrus flavor.

Extra Tips:

When cooking Tarragon Lemon Trout, it’s important to use fresh herbs and lemons for the best flavor. If you don’t have fresh tarragon, you can substitute with other herbs like dill or parsley, but the unique taste of tarragon is highly recommended.

Be sure not to overcook the trout as it can become dry; the fish should be opaque and easily flake with a fork when done. Finally, always clean the grill before cooking to prevent sticking and confirm the fish absorbs only the intended flavors. Enjoy your meal!

Snapper With Oregano and Parsley

Grilled fish is a delicious and healthy way to enjoy a meal, and this Snapper With Oregano and Parsley recipe is no exception. The combination of fresh herbs and the natural flavor of the fish creates a dish that’s both simple and elegant. Snapper is a versatile fish that absorbs flavors well, making it perfect for grilling. The addition of oregano and parsley adds a fresh and aromatic touch, enhancing the overall taste without overpowering the gentle flavor of the fish.

This recipe is perfect for a summer gathering or a family dinner, serving 4-6 people. The preparation is straightforward, yet the result is a dish that looks and tastes gourmet. With a few simple ingredients and some basic grilling skills, you’ll have a meal that’s sure to impress. The key is to use fresh herbs and a good quality snapper for the best flavor and texture.

Ingredients (serving size: 4-6 people):

• 2 whole snappers, cleaned and scaled
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, sliced
• 1 bunch fresh oregano, chopped
• 1 bunch fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Fish: Rinse the snapper under cold water and pat dry with paper towels. Make three diagonal slashes on each side of the fish. This allows the flavors to penetrate the flesh.
2. Season the Fish: In a small bowl, mix the olive oil, minced garlic, chopped oregano, and chopped parsley. Season with salt and pepper. Rub this mixture all over the fish, including inside the slashes and cavity.
3. Preheat the Grill: Preheat your grill to medium-high heat. Clean the grill grates and oil them lightly to prevent the fish from sticking.
4. Grill the Fish: Place the snapper on the grill. Grill for about 8-10 minutes on each side, or until the skin is crispy and the fish is opaque and flakes easily with a fork. If using lemon slices, place them on top of the fish during the final few minutes of grilling.
5. Serve: Carefully remove the fish from the grill and transfer to a serving platter. Garnish with lemon wedges and extra parsley. Serve immediately for the best flavor.

Extra Tips: When grilling fish, it’s important to keep the grill at a consistent medium-high temperature to achieve a perfect sear without burning. Make sure to oil the grill grates well to prevent sticking. If you find your fish sticking to the grill, let it cook a bit longer before attempting to turn it, as it should naturally release when it’s properly seared.

Using a fish spatula can also help when flipping the fish. Finally, always let the fish rest for a few minutes after grilling to allow the juices to redistribute, ensuring moist and flavorful bites.

Herb-Infused Ginger and Chive Cod

Elevate your grilling game with this exquisite Herb-Infused Ginger and Chive Cod recipe. This dish combines the delicate flavors of cod with the aromatic infusion of fresh herbs and spices, creating a mouthwatering experience for your taste buds. The subtle heat from the ginger blends seamlessly with the freshness of chives and the tang of lemon, making it a perfect choice for a light yet flavorful meal.

Whether you’re hosting a summer barbecue or simply looking to try something new, this recipe is bound to impress your guests and leave them craving more.

Grilling fish can sometimes be tricky, but with the right technique, it can be a simple and rewarding process. The key to this recipe is to allow the fish to absorb the flavors of the marinade while guaranteeing it remains moist and flaky. The marinade, composed of ginger, chives, and other herbs, not only enhances the natural flavor of the cod but also helps in keeping it tender.

Ideal for a serving size of 4-6 people, this dish pairs beautifully with a side of grilled vegetables or a fresh salad.

Ingredients (Serves 4-6):

• 2 pounds of cod fillets
• 3 tablespoons of olive oil
• 1 tablespoon of fresh ginger, minced
• 2 tablespoons of fresh chives, chopped
• 1 tablespoon of fresh parsley, chopped
• 1 teaspoon of garlic powder
• Juice of 1 lemon
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Prepare the Marinade:

In a mixing bowl, combine the olive oil, minced ginger, chopped chives, chopped parsley, garlic powder, and lemon juice. Season the mixture with salt and pepper to taste. Stir well to guarantee all the ingredients are thoroughly mixed.

2. Marinate the Cod:

Place the cod fillets in a shallow dish and pour the marinade over the top, ensuring each fillet is well coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse the fish.

3. Preheat the Grill:

Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn until they’re covered with white ash. Oil the grill grates lightly to prevent the fish from sticking.

4. Grill the Cod:

Remove the cod from the marinade, letting any excess drip off. Place the fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook, as the fish can dry out quickly.

5. Serve:

Once grilled, remove the cod from the grill and transfer to a serving platter. Garnish with lemon wedges and additional chopped chives, if desired. Serve immediately with your choice of sides.

Extra Tips:

When grilling fish, it’s important to keep a close eye on the cooking time, as fish cooks quickly. If using a gas grill, maintain a consistent temperature to guarantee even cooking.

You can also use a grill basket or aluminum foil to make flipping the fish easier and to avoid any pieces from falling through the grill grates. Additionally, if you prefer a spicier kick, consider adding a dash of red pepper flakes to the marinade.

Enjoy your Herb-Infused Ginger and Chive Cod with a crisp white wine for a delightful dining experience.

Barramundi With Basil, Parsley, and Thyme Marinade

Barramundi, a versatile and delicious fish, is perfect for grilling due to its firm texture and mild flavor. In this recipe, the barramundi is marinated in a flavorful blend of fresh basil, parsley, and thyme, which infuses the fish with aromatic herbs that complement its natural taste. Grilling the fish not only enhances its flavors but also gives it a delightful, crispy skin while keeping the flesh moist and tender.

This dish is ideal for a family gathering or a casual dinner with friends, serving 4-6 people. The marinade is quick and easy to prepare, allowing the fish to soak up the flavors while you heat up the grill. Serve the grilled barramundi with a side of roasted vegetables or a fresh salad to complete this delectable meal.

Ingredients for 4-6 servings:

• 4 barramundi fillets (about 6-8 oz each)
• 1/4 cup fresh basil leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh thyme leaves
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the chopped basil, parsley, thyme, minced garlic, olive oil, lemon juice, salt, and pepper. Stir the mixture well until all ingredients are fully incorporated.
2. Marinate the Fish: Place the barramundi fillets in a large resealable plastic bag or shallow dish. Pour the marinade over the fillets, making certain each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat the Grill: While the fish is marinating, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed to provide consistent heat.
4. Grill the Barramundi: Once the grill is ready, remove the barramundi from the marinade and let any excess drip off. Place the fillets skin-side down on the grill. Cook for about 4-5 minutes on each side, depending on thickness, until the skin is crispy and the fish is opaque and flakes easily with a fork.
5. Serve: Carefully remove the grilled barramundi from the grill and transfer to a serving platter. Garnish with lemon wedges and additional fresh herbs if desired. Serve immediately with your choice of sides.

Extra Tips:

For the best results, always start with fresh barramundi fillets, as they’ll have the best flavor and texture. Make sure your grill grates are clean and well-oiled to prevent the fish from sticking.

If you prefer, you can also use a grill basket for easier handling. Keep an eye on the fish while grilling, as overcooking can make it dry. Adjust the seasoning to your liking, and feel free to experiment with additional herbs or spices to enhance the flavors.