Grilled Fish With Citrus Herb Crust

Grilled Fish With Citrus Herb Crust

Indoors or outdoors, grilling fish brings out a uniquely rich flavor. This version uses both Limoneira® orange and Limoneira® lemon along with fresh herbs to add taste and a delicious aroma.
Course Main Course, Main Dish
Cuisine American


  • 1/4 cup fresh rosemary minced
  • 1/4 cup fresh basil minced
  • 1/4 cup fresh dill minced
  • 1 Limoneira® orange zest & juice
  • 1 Limoneira® lemon zest & juice
  • 1 teaspoon black pepper freshly ground
  • 4 tablespoons olive oil
  • 4 fish fillets about 3/4-inch thick


At least 1 hour before

  • Combine the fresh minced herbs in a small bowl.
  • Separate out about 1/4 cup of the mixture, and set the rest aside for now.
  • Add 2 tablespoons of the olive oil, the orange and lemon juice.
  • Place the fish fillets on a lipped plate, and spoon the herb-juice mixture over them.
  • Cover and marinate for at least 1 hour, and overnight if you like.

Next Day

  • Remove the fish from the marinade, and discard any leftover. Pat the fish on both sides with kitchen paper to remove excess moisture. Sprinkle on both sides with a little salt and pepper.
  • In a small bowl, combine the remaining minced herbs, the lemon and orange zest, 2 tablespoons olive oil and black pepper. Stir to blend together.
  • Coat the fish with the herb blend, and let it sit for 5 to 10 minutes.
  • Grill at a medium-low setting for about 5 minutes. Turn, and then cook for about another 5 minutes. The fish should flake easily with a fork. NOTE: If you place a piece of aluminum foil on the grill, shiny side up, and cook the fish on it, you'll get the taste without the stickiness.


Note: White fish such as halibut or haddock works well with this recipe, as does salmon.
Keyword Lemons, Oranges
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