Grilled fish is one of my absolute favorite things to cook when I have friends over for dinner. It’s light, it’s filling, and it’s super easy to make. In this recipe, the fish only takes 10 minutes on the grill, and it’s topped with the most next-level gremolata made with Calabrian chilis, parsley, and garlic. I literally want to bathe in the gremolata, it’s so delicious!
What Kind of Fish Should You Use?
Any firm, white fish works for this recipe, like halibut or cod. White fish generally has a pretty mild flavor which makes it a great base for the gremolata. You could use skin-on or skin-off fish, but I prefer skin-off. Unless you’re cooking your fish on a cast iron skillet, I never feel like the skin gets crispy enough.
What Are Calabrian Chilis?
I’ve been obsessed with Calabrian chilis ever since I started traveling to Italy. Like their name implies, they’re a variety of pepper from the Italian region of Calabria. They pack just the right amount of heat, they’re super flavorful, and they have the best color. I love how versatile they are—they’re great on pizzas, pastas, sandwiches, sauces, and of course in this recipe! I use crushed Calabrian chilis in this gremolata to save on time, but you can also buy jarred whole ones, and just chop them up yourself or blitz them in the food processor.
More Grilled Fish Recipes to Make This Summer
Grilled Halibut with Calabrian Chile Gremolata
- For the fish
- 1/4 cup extra virgin olive oil
- 2 lemons, zested
- 4 (6-ounce) filets of white fish (such as halibut or cod), skin removed if desired
- Kosher salt, to taste
- Black pepper, to taste
- For the gremolata
- 1 large bunch parsley (leaves and tender stems)
- 2 cloves garlic
- 2 heaping tablespoons crushed Calabrian chiles
- 1/2 cup plus 3 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 1/2 teaspoons kosher salt
- Black pepper, to taste
- To finish
- Parsley leaves
- Flaky salt, to taste
- Food processor
Preheat a charcoal or gas grill (or a stovetop grill pan) to 375 to 400°F.
Prep the fish:
In a shallow dish, whisk together the olive oil and lemon zest. Pat the fish filets dry and season on all sides lightly with kosher salt, to taste. Place in the oil and turn to coat the fish in the oil, then top with freshly cracked black pepper, to taste. Set aside while you make the gremolata.
Make the gremolata:
In the bowl of a food processor, pulse the parsley and garlic until chopped. Add the Calabrian chile, olive oil, red wine vinegar, kosher salt, and a few grinds of black pepper. Process until gremolata is cohesive but not too finely combined (slightly rougher texture than pesto, for example). Transfer to a bowl and set aside.
Grill the fish:
Grease the grill grates or grill pan lightly with oil using tongs and a clean kitchen towel.
Place the halibut on the grill (skin side down if you didn't remove the skin) and close the lid. Grill until the fish begins to look opaque and grill marks appear on the bottom side, about 5 minutes.
Flip the fish using tongs or a fish spatula, close the lid again, and continue to grill until the internal temperature reaches 145°F and the fish is flaky and opaque throughout, about 3 to 5 minutes.
Garnish and serve:
Transfer to a serving platter and top with gremolata, a few parsley leaves, and flaky salt.
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