New This Month

Grilled Fish

Serve this dish with our Green Tomato Salsa.

  • Servings: 4

Source: Martha Stewart Living, September 2003


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 4 halibut or cod fillets (each 8 ounces and about 1 inch thick)
  • Coarse salt and freshly ground pepper


  1. In a large resealable plastic bag or airtight plastic container, combine oil and lemon juice. Shake well. Add fillets, and toss them gently until coated with marinade. Refrigerate 30 minutes.

  2. Meanwhile, heat a grill or grill pan on medium-high heat. Remove the fish from the marinade. Let excess marinade drip off, and discard. Season with salt and pepper. Grill the fish until browned and cooked through, 2 to 3 minutes per side; serve immediately.

Reviews Add a comment