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Grilled Fish with Citrus and Fresh Herbs


  • Fresh snapper or Icelandic haddock, enough for at least 2 meals
  • Fresh lemon, lime and tangerine, at room temperature
  • Kosher salt
  • Freshly ground pepper
  • Fresh herbs, I used dill, chives and rosemary
  • Extra virgin olive oil
  • Spray PAM
  • Optional: Red pepper flakes, whole tomatoes as allowed on your plan


  1. Lay fish out on a platter and squeeze on the juice of the lemon, lime and tangerine.
  2. Season with Kosher salt and fresh ground pepper. Top off with lots of fresh herbs.
  3. Do the above for both sides of fish.
  4. Optional: spice it up with some red pepper flakes.
  5. Top off with olive oil.
  6. Let sit for a good 30 minutes while you pre-heat the BBQ grill. Get it HOT! (Can be broiled on high if you must.)
  7. Spray grill with PAM or place fish in a BBQ holder.
  8. Put fish on grill, making sure the herbs remain in place on both top and bottom. Close the top of the grill and watch the time.
  9. Check fish after 5 or 6 minutes; flip when the fish has nice grill marks, beautiful color and appears half done. When you flip make sure to get those herbs, too.
  10. Continue grilling for about a third the time it took to cook the first side.
  11. Baste the cooked side with the left over marinade in your platter.

I also grill some whole tomatoes while grilling the fish. Just grill along side.

Enjoy with a salad or steamed veggies.

Eat the left over fish the next day at room temp or warmed gently in the microwave.

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