Grilled Fish

Grilled Fish

Hearty grilled fish, served with lemon wedges that can be ready in just 20 minutes - perfect for a dinner.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Broiled Fish:
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.
Panfried Fish Fillets:
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.
Fish Steak
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.
Fish Fillets
Fillets are cut lengthwise from the sides of fish. They can be purchased with or without skin.
Checking Fish Doneness
Place a fork in the thickest part of the fish, then gently twist the fork. When the fish flakes easily, it's done.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 770mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 32g;
Percent Daily Value*:
    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 Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.