Don’t be intimidated by grilling fish. A layer of lemon slices is all you need to prevent the fish from sticking to the grate.
- 2 tsp olive oil
- 24 oz uncooked Atlantic cod, or other firm white fish, such as tilapia (four 6-oz fillets)
- 1/2 tsp table salt
- 2 medium lemon(s), sliced 1/4-in thick (you’ll need 12 slices total)
- 4 sprig(s) dill
- 4 tsp light butter, at room temperature
- 2 tsp dill, chopped
- 1 tsp lemon zest
Preheat a charcoal or gas grill to medium-high heat. Let it heat for at least 10 minutes once it reaches the correct temperature; scrape grate clean with a steel brush and coat lightly with oil.
While grill heats, pat fish dry; sprinkle with salt.
Carefully place 3 lemon slices on grill, slightly overlapping; top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover grill; cook, without turning, until fish is opaque all the way through and yields easily to a thin-bladed knife, 8-10 minutes.
While fish is cooking, combine butter, chopped dill and zest in a small bowl.
Using two thin-bladed spatulas, transfer each lemon-dill-fish portion to a plate; top each with 1 1/2 tsp lemon-dill butter and serve (serving the lemon slices is optional).
Serving size: 1 fillet and 1 1/2 tsp butter
- To make on a stovetop, preheat a grill-pan over medium-high heat until nearly smoking, then proceed with the recipe.