Charcoal Fish
Charcoal fish delivers smoky, flavorful bites with melted butter and lemon pepper, ideal for outdoor gatherings and seafood lovers seeking a rustic, savory experience.
Ingredients
Instructions
- Let charcoal fire burn down to only coals.
- Double aluminum foil and form around fish; allow for top to stay open.
- Cut sticks of butter into strips about 1/4 inch thick.
- Sprinkle fish with lemon pepper and lay strips of butter on top of fish placed over charcoal.
- Check every 5 minutes and baste with melted butter until fish gets flaky, usually about 20 to 30 minutes.
- Don't overcook or fish will dry out and shrink.
Tips & Substitutions
For a smoky flavor, consider adding herbs like thyme or rosemary on top of the fish before sealing the foil. You can substitute lemon pepper with Cajun seasoning for a spicier kick. If you want a lighter option, use olive oil instead of butter. Ensure the fish is fresh and properly thawed if frozen to achieve the best texture. Remember to check the fish frequently to avoid overcooking.
Serving Suggestions
Serve the charcoal fish with a side of grilled vegetables or a light salad for a balanced meal. It pairs beautifully with Fish Amandine for a delightful seafood feast. You can also serve it alongside rice or quinoa to soak up the flavors. Finish with a squeeze of fresh lemon juice to brighten the dish.
Storage & Reheating
Store any leftover fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving, as it can make the fish rubbery. Enjoy the leftovers cold in a salad for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Charcoal Fish contains roughly 617 calories, with 12g protein, 0g carbohydrates, and 63g fat. It is an excellent source of protein (24% of the Daily Value). Note that it is relatively high in sodium, at 1274mg per serving (55% of the Daily Value).
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 other types of fish for this recipe?
Yes, you can use other firm fish fillets like salmon, trout, or tilapia. Just ensure the fillets are similar in thickness to ensure even cooking. Each type of fish will impart a different flavor, so feel free to experiment based on your preferences.
What if I don't have a charcoal grill?
If you don't have a charcoal grill, you can use a gas grill or even bake the fish in the oven. For baking, preheat to 375°F (190°C) and cook in a covered dish to retain moisture. The result will be slightly different but still delicious.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Avoid cooking it too long, as it can dry out quickly. Keep an eye on it during the cooking process, especially since cooking times can vary based on the thickness of the fillets.
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).