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Grilled Fish

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

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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.

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.

Fillets are cut lengthwise from the sides of fish. They can be purchased with or without skin.

Place a fork in the thickest part of the fish, then gently twist the fork. When the fish flakes easily, it's done.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
770mg
770%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
4%;
Iron
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 Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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