Grilled Rockfish with Herbs


  • 1 pound fresh or frozen striped rockfish, ½ to ¾ inch thick

  • 2 tsp olive oil

  • ¼ tsp salt

  • 1/8 tsp ground black pepper

  • 2 tbsp fresh Italian parsley, finely chopped

  • 1 tbsp fresh basil and/or chives, finely chopped

  • 2 tsp finely lemon peel, shredded

  • 1 tsp fresh rosemary, finely chopped


  1. Defrost fish if the fillet is frozen.

  2. Clean the fish with running tap water. Pat dry with paper towels.

  3. Cut into four equal serving size pieces. Measure thickness of fish. Thicker fillet requires more time for grilling.

  4. Brush both sides of fish with olive oil. Sprinkle both sides with salt and pepper.

  5. For gas grill, preheat grill. Reduce heat to medium. Transfer fish fillets to a greased grill rack over heat. Cover and grill for 4 to 6 minutes per ½ inch thickness of fish or until fish begins to flake easily when tested with fork. Carefully turning the fish fillet once halfway through grilling.

  6. For charcoal grill, place fish on the greased rack of uncovered grill directly over medium coals. Grill as above.

  7. Mix parsley, basil, lemon peel and rosemary in a small bowl.

  8. Transfer the fish fillets to 4 individual warmed serving plates. Sprinkle parsley mixture over the fish. Serve at once.

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