Grilled Fish
A simple, flavorful grilled fish dish that highlights fresh fish with lemon, dill, and a splash of white wine. Perfect for a light, healthy meal, it suits seafood lovers and those seeking easy, low-calorie recipes that can be prepared quickly for any occasion.
Ingredients
Instructions
- Place the fish on tin foil.
- Splash the fish with white wine.
- Place lemon slices and dill on top of the fish.
- Wrap the fish in foil tightly.
- Grill on medium coals for 20 minutes or until the fish flakes.
Tips & Substitutions
For optimal flavor, choose a firm white fish like cod or halibut. If you don't have white wine, lemon juice can be used as a substitute to keep the dish bright. Adding spices like paprika or garlic powder can enhance the flavor. Ensure the foil is tightly sealed to trap moisture, ensuring a tender and juicy result. For a twist, try pairing with a mango salsa for a refreshing complement to your grilled fish.
Serving Suggestions
Serve the grilled fish with a side of roasted vegetables or a fresh green salad for a light meal. It's great alongside couscous or quinoa for a healthy grain option. Consider pairing it with a chilled glass of white wine or a light beer. This dish pairs beautifully with Sherwood'S Shrimp Marinara for a delightful seafood feast.
Storage & Reheating
Leftover grilled fish should be cooled to room temperature before storing. Wrap it tightly in plastic wrap or place it in an airtight container in the fridge for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes, or until warmed through to avoid drying it out. Avoid reheating in the microwave as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Fish contains roughly 185 calories, with 19g protein, 17g carbohydrates, and 6g fat. It is an excellent source of vitamin C (214% of the Daily Value), vitamin A (98% of the Daily Value), and iron (94% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1514mg per serving (66% 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
What type of fish is best for grilling?
Firm white fish like tilapia, cod, or halibut works best for grilling, as they hold their shape well. Avoid very delicate fish like flounder, which might fall apart. If you prefer a stronger flavor, salmon is a great alternative, though it has a higher fat content.
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but it's essential to thaw it completely before grilling. To do this safely, place the fish in the refrigerator overnight or submerge it in cold water for quicker thawing. Make sure to pat it dry before seasoning and grilling.
How do I know when the fish is done?
The fish is done when it flakes easily with a fork and appears opaque throughout. A general guideline is to grill fish for about 10 minutes per inch of thickness. If you're unsure, a food thermometer can help; 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).