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Introduction of grilled fish with lemon butter sauce

This bright and flavorful grilled fish dish makes an elegant yet easy meal that’s perfect for warm summer nights. Tender fillets of your favorite white fish are grilled to perfection and topped with a rich, tangy lemon butter sauce that adds incredible flavor. Enjoy this al fresco feast with grilled vegetables, salad, and crusty bread for soaking up every last drop of the delicious sauce.

For Serves 4 Ingredients:

For the Fish:

4 Piece Salmon/halibu/, cod / mahi mahi fish (approximately 1-inch thick)
2 tablespoons extra virgin olive oil or melted unsalted butter

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, sliced into 1/4-inch rounds

Chopped fresh parsley for garnish

For the Lemon Butter Sauce:

1/2 cup freshly squeezed lemon juice (about 3 lemons)
2 garlic cloves, minced

1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) cold unsalted butter, cubed

2 tablespoons dry white wine or water (optional)
2 tablespoons capers, drained (optional)

Instructions:

Prepare the fish: Pat the fish fillets dry with paper towels and place on a plate or baking sheet. Use a pastry brush to brush both sides of the fillets evenly with the olive oil or melted butter. Season both sides generously with the salt and pepper. Let the fillets rest at room temperature while you preheat the grill.

Preheat the grill: Prepare a gas or charcoal grill for direct high-heat grilling, around 450-500°F. Clean the grill grates thoroughly and use a grill brush to scrape off any debris. Use a wad of paper towels dipped in vegetable oil to carefully grease the grill grates to prevent sticking.
Grill the fish: Once the grill is hot, use a fish spatula to gently transfer the seasoned fish fillets directly onto the grill grates. Cover the grill and cook for 4-5 minutes until grill marks form on the bottom. Carefully flip the fillets and grill for 4-5 minutes more until the fish is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F. Transfer the grilled fish to a platter and tent loosely with foil to keep warm while you make the sauce.
Make the lemon butter sauce: In a small saucepan, combine the lemon juice, minced garlic, salt and pepper. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and add the cold cubed butter a few pieces at a time, whisking constantly with a wire whisk. Allow each addition of butter to fully incorporate and the sauce to thicken slightly before adding more butter. Once all the butter has been added and fully incorporated into a smooth, emulsified sauce, remove the pan from the heat. For extra flavor, whisk in the white wine or water and capers if using.

Serve: Transfer the grilled fish fillets to individual serving plates. Spoon the warm lemon butter sauce generously over the top of each fillet. Garnish with lemon slices and a sprinkle of chopped fresh parsley. Serve immediately with your choice of sides like grilled vegetables, salad, pasta, crusty bread or roasted potatoes to soak up the extra sauce.

A Few Tips:

The type of fish is flexible in this recipe, but opt for firm, thick fillets that are 6-8 ounces each and at least 1-inch thick at the thickest point. Thinner fillets may overcook too quickly on the grill.
Let the fish come to room temperature before grilling by removing it from the fridge 15-30 minutes beforehand. Room temperature fish will cook more evenly.

Have all your sauce ingredients prepped and measured out before starting. Once you begin whisking in the butter, the process moves quickly.
For extra flavor, try infusing the butter sauce with fresh herbs like thyme, tarragon or dill. Or add a tablespoon of white wine vinegar or dry white wine along with the lemon juice.
Leftover sauce can be refrigerated for 3-4 days. Gently rewarm it on the stovetop before serving, thinning with a splash of water or wine if needed.

This recipe for grilled fish with lemon butter sauce highlights the fresh flavors of summer. The simple preparation of tender grilled fish is brightened up by the tangy, rich, buttery lemon sauce that will have everyone going back for more! Enjoy this vibrant meal outdoors while the warm weather lasts.

Here are some frequently asked questions (FAQs) about this grilled fish with lemon butter sauce recipe:

Q: What types of fish work best for this recipe?

A: Look for thick, firm white fish fillets around 6-8 ounces and 1-inch thick. Good options include halibut, cod, mahi mahi, swordfish or Chilean sea bass. Thinner fillets may overcook on the grill.

Q: Can I use frozen fish fillets?

A: Fresh fish fillets are ideal, but frozen will work too. Thaw the frozen fillets overnight in the refrigerator before grilling. Pat them very dry with paper towels before seasoning.

Q: How do I prevent the fish from sticking to the grill grates?

A: Make sure to clean and oil the grill grates thoroughly before grilling the fish. You can brush them with vegetable oil or use a wadded paper towel dipped in oil to wipe the grates. Having the grill very hot also helps prevent sticking.

Q: How can I tell when the fish is done?

A: The fish is done when it turns opaque throughout and flakes easily when tested with a fork. You can also insert an instant-read thermometer – it should read 145°F in the thickest part.

Q: Can I make the sauce ahead of time?

A: The lemon butter sauce is best made fresh right before serving to preserve its texture and flavor. However, you can prep the lemon juice, garlic, etc ahead of time.

Q: What should I serve with this grilled fish?

A: Grilled or roasted vegetables, salad greens, crusty bread, pasta salad, and roasted potatoes all pair nicely with the fish and soak up the extra sauce.

Q: How do I store leftovers?

A: Leftover grilled fish and sauce should be refrigerated separately in airtight containers for 3-4 days maximum. Reheat the fish gently in the oven and sauce on the stove-top before serving.

Q: Can I use bottled lemon juice instead of fresh?

A: Fresh lemon juice really makes a big flavor difference. However, in a pinch you can substitute 1/4 cup bottled lemon juice mixed with 2-3 tbsp water for the 1/2 cup fresh juice called for.