Grilled Fish with Lemon and Capers

Grilled fish with lemon and capers is a delicious summer dinner. Any fish that is hard enough to cook on the grill can be made.

Pin grilled fish with lemon and capers!

this Grilled fish with lemon and capers I made it for the first time when I was grilling fish on a houseboat. lake powell. Halibut was often used in lakes to make this before it became expensive. But now I love Costco’s Wild Pacific Mahi Mahi If halibut isn’t on your budget, this recipe is perfect.

In summer, I always want to cook fish on the grill. With lemon juice, lemon zest, capers, Dijon, and just a touch of onion and garlic flavor, this flavorful marinade is perfect for any kind of fish. The fish is firm enough to be grilled! See some ideas below for other types of fish you can use in this flavorful marinade.

What kind of material do you need?

(This is just a list of ingredients, scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. )

fillet of white fish
oil for grilling
Lemon slices for garnishing the fish (optional)
lemon peel
freshly squeezed lemon juice
dijon mustard (affiliate link)
extra virgin olive oil
capers (affiliate link)
garlic powder (affiliate link)
onion powder (affiliate link)
dried parsley (affiliate link)
freshly ground black pepper

What type of white fish can be used for grilling?

If the recipe calls for “white fish,” what kind of fish should I use? Whitefish refers to mild flavored, easy-to-cook fillets of fish such as cod, bass, grouper, haddock, catfish, and snapper. Anything that is thick enough for your grill will work. You can also use halibut, mahi-mahi, swordfish, and tuna fillets for this recipe.

Why did you use dried herbs in your fish marinade?

I love using fresh herbs in my cooking, but marinades like this use ingredients like onion powder, garlic powder, and dried parsley. Because no onion, parsley, or garlic clumps remain when you grill fish or meat. If you want to use new onions, garlic, parsley, etc., add a little more.

Tips for marinating fish for grilling:

If you’re a regular visitor of my site, you know that I love marinating chicken, pork chops, beef, and lamb on the grill. With meat, I often use longer marinating times, sometimes marinating overnight and cooking the next day. I also like to marinate my fish for extra flavor, but especially when marinating with lemon or lime juice, the fish doesn’t need hours to marinate.

How can I cook this grilled fish without using an outdoor grill?

If you don’t have an outdoor grill (or the weather isn’t for grilling), grilled fish like this one is easy to cook on the grill. Grill pan for hob with ridge (affiliate link) or george foreman grill (affiliate link) Good results were obtained. Keep in mind that the George Foreman Grill cooks both sides at the same time, greatly reducing grilling time.

How to make grilled fish with lemon and capers:

(This is just an overview of the recipe steps. Scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. can.)

Thaw frozen fish overnight in the refrigerator. (The mahi-mahi you buy at Costco is individually wrapped like this, so it’s convenient to keep in the freezer.)
Place the thawed fish in a colander and pat dry with a paper towel to remove excess water.
Peel the lemon and squeeze the juice. Mince the capers and mince the lemon zest if it’s not very fine.
Combine lemon zest, lemon juice, dijon, chopped capers, olive oil, garlic powder, onion powder, dried parsley and black pepper.
Put the fish in a ziplock bag and pour the marinade. Marinate the fish in the refrigerator for 1-2 hours.
When cooking, drain the fish and bring it to room temperature.
Spray or brush the grill with nonstick spray and preheat to high.
Lower the heat to medium-high when placing the fish on the grill.
To get a cross sear, first lay the fish on its side and cook for 2 to 3 minutes or until you can see a nice sear mark when you lift the edges.
Turn the fish over on the same side at the opposite angle and cook for 2 to 3 minutes or until you see brown marks on the other side.
Flip the fish over and grill the other side for 2-3 minutes. Touch the fish and when it feels firm but not hard, it is done. I cooked these fish for about 9 minutes total.
Squeeze the lemon at the table if you like, and serve it warm.

Eat a low-carb diet:

The salad pictured with the grilled fish in this photo is a pepperoncini chopped Greek salad, and it was delicious. Low-carb dinners can also be served with simple grilled vegetables, grilled zucchini Caprese salad, or cucumber salad with balsamic dressing.

Other delicious recipes for cooking fish:

material

4 mahi-mahi fillets
1T of oil to lubricate the grill grate
Lemon slices for garnishing the fish (optional)

marinade ingredients

1 T lemon peel (optional)
3T freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 T chopped capers (more if you really like capers)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon freshly ground black pepper

procedure

If using frozen fish, it’s best to thaw it in the refrigerator overnight, but you can also thaw it in cold water if you’re in a pinch.
Place the thawed fish in a colander and press down with a paper towel to drain the water.
Peel the lemon and squeeze the lemon juice. Mince the capers a little and you can also chop the lemon zest if it’s large.
Next, combine lemon zest, lemon juice, Dijon, chopped capers, olive oil, garlic powder, onion powder, dried parsley and black pepper to create a delicious marinade.
Place the fish fillet in a small ziplock bag and pour the marinade into it. Marinate the fish in the refrigerator for 1-2 hours. (Don’t leave it out longer or the lemon juice will start to “cook” the fish.
Drain the fish when ready to cook. If you don’t want the marinade to go down the drain, catch and discard the marinade. Let the fish come to room temperature.
Spray the grill with nonstick spray or brush it with oil and preheat the grill to high.
Lower the heat to medium-high when placing the fish on the grill. To create a cross sear, place the fish diagonally on the grill and cook for 2 to 3 minutes or until you can see a nice sear mark when you lift the edge.
Turn the fish over on the same side at the opposite angle and cook for 2 to 3 minutes or until you see brown marks on the other side.
Flip the fish over and grill the other side for 2-3 minutes. Touch the fish and when it feels firm but not hard, it is done.I cooked these pieces for about 9 minutes total
Squeeze the lemon at the table if you like, and serve it warm.

Nutrition Facts Table:

yield:

Four

Serving size:

1

Amount Per Serving:
calorie: 394Total Fat: 20gsaturated fat: 3gTrans fat: 0gUnsaturated fat: 16gcholesterol: 174mgsodium: 290mgcarbohydrates: 4gfiber: 1gsugar: 1gprotein: 49g

Nutrition information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculation.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Grilled fish with lemon and capers is not only delicious, it’s perfect for any phase of your low-carb or keto diet plan, or the original South Beach diet.

Find more recipes like this:
Use our grill recipes to discover more grilled fish recipes like this one. Use the diet type index to find recipes that are suitable for specific meal plans. You might also want to follow Kalyn’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube See all the great recipes I’m sharing there.

Historical notes for this recipe:
This popular grilled fish recipe was first posted in 2011. The recipe has been updated for his 2023 with better pictures and more information.