Charcoal Broiled Fish Fillet
Charcoal broiled fish fillet offers smoky flavors and delicate texture, enhanced with herbs and spices. Perfect for seafood lovers seeking a quick, flavorful grilled meal.
Ingredients
Instructions
- Place perforated foil on medium hot grill and place fish on one half of it.
- To turn, fold the other half of the foil over and turn quickly with a large spatula.
- Sprinkle the top side of the fillet with dill weed and garlic powder.
- Cook about 5 minutes and then turn the fillet.
- After 5 minutes more, sprinkle the other side with lemon pepper and paprika.
- Serve with tartar sauce and seasoned brown rice.
Tips & Substitutions
For optimal flavor, consider using fresh dill instead of dried. If orange roughy isn't available, any mild white fish like tilapia or cod works well. To enhance the dish, marinate the fish in lemon juice for 15-30 minutes before grilling. If you prefer a little heat, try adding a pinch of cayenne pepper to the seasoning mix.
Serving Suggestions
Serve the charcoal broiled fish fillet alongside seasoned brown rice for a wholesome meal. A fresh green salad or steamed vegetables make excellent side dishes, adding color and nutrition. This dish pairs beautifully with tartar sauce and could be complemented by a light, refreshing drink like Best All-Around Punch.
Storage & Reheating
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillet in a preheated oven at 350°F for about 10 minutes or until warmed through, ensuring it doesn't dry out. Avoid reheating in the microwave as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Charcoal Broiled Fish Fillet contains roughly 10 calories, with 1g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, frozen fish can be used, but ensure it is fully thawed before grilling. Thawing in the refrigerator overnight is best. This helps the fish cook evenly and prevents it from becoming tough. Pat it dry before seasoning to promote better browning and flavor absorption.
What can I substitute for dill weed?
If you don’t have dill weed, fresh or dried parsley or tarragon are excellent substitutes that will impart a different but pleasant flavor. For a stronger herbal taste, consider using thyme. Experimenting with different herbs can give the dish a unique twist each time you prepare it.
How can I tell when the fish is done cooking?
The fish is done when it flakes easily with a fork and is opaque throughout. Depending on the thickness of your fillet, cooking times may vary, but generally, a total of 10 minutes on the grill should suffice. If using a food thermometer, the internal temperature should reach 145°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).