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Grilled Fish

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Hearty grilled fish, served with lemon wedges that can be ready in just 20 minutes - perfect for a dinner.
Updated Aug 26, 2010
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Ingredients

  • 1 1/2 lb fish steaks or 1 lb fish fillets (halibut, lake trout, mahimahi, marlin, red snapper, salmon, swordfish or tuna), about 3/4 inch thick
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lemon, cut into 4 wedges

Steps

  • 1
    Brush grill rack with vegetable oil or spray with cooking spray. Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
  • 2
    Cut fish into 4 serving pieces. Brush fish with about half of the butter; sprinkle with the salt and pepper.
  • 3
    Place the fish on the grill rack (if fish fillets have skin, place skins side down). Cover the grill; cook 10 to 14 minutes, brushing 2 or 3 times with remaining butter, until fish flakes easily with a fork. Serve with lemon wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    You may need move the oven rack so it is 4 to 6 inches from the heating unit. Set the oven control to broil. (For easy cleanup, line the bottom of the broiler pan with foil before placing fish on the rack.) Brush the broiler pan rack with vegetable oil or spray with cooking spray. Brush fish with half of the butter; sprinkle with the salt and pepper. Place fish on rack in broiler pan (if fish fillets have skin, place skin sides down). For fish steaks, broil 5 minutes. Carefully turn fish over; brush with remaining butter. Broil 4 to 6 minutes longer or until fish flakes easily with a fork. For fish fillets, broil 5 to 6 minutes or until fish flakes easily with a fork (do not turn over). Brush with remaining butter. Serve with lemon wedges.
  • tip 2
    Use 1 pound skinless lean fish fillets (flounder, halibut, mahimahi, perch, red snapper, salmon, sea bass, sole, trout or whitefish), about 3/4 inch thick. If the fish fillets are large, cut into 4 servings pieces. In a shallow dish, mix 1/2 cup all-purpose flour, 1/2 teaspoon paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of fish with flour mixture. In a 10- or 12-inch skillet, heat 1 tablespoon butter or margarine and 1 tablespoon olive or vegetable oil over medium heat until hot. Add fish. Cook 6 to 10 minutes, turning once, until fish is brown and flakes easily with a fork. Serve with lemon wedges.
  • tip 3
    The steak is cut from the cross section of a large fish. Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per serving.
  • tip 4
    Fillets are cut lengthwise from the sides of fish. They can be purchased with or without skin.

Nutrition

210 Calories, 8g Total Fat, 32g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
770mg
32%
Potassium
480mg
14%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
32g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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