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Grilled Fish with Citrus Herb Crust Recipe - final photo

Grilled Fish with Citrus Herb Crust

The New Sonoma Cookbook by Connie Gutterson.
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4


  • 1/2 cup fresh herbs minced
  • 4 fish fillets fish of your choice, about 3/4 inch thick
  • salt & pepper
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 2 tablespoons olive oil


  • Preheat your grill — medium-low heat on one side and high heat on the other side.
  • To mince the herbs, you can do this by hand with a chef's knife, or place the herbs, zests and olive oil in your food processor and give it a few whirls.
  • Pat fish dry with paper towels, and season both sides with salt and pepper. On a large plate, mix together the chopped fresh herbs, lemon, orange zest, olive oil and a little salt and pepper.
  • Generously coat both sides of the fish with the herb mixture and allow the fish to marinate for 10 minutes. Place the fish over the medium-low heat side of the grill, cover and cook for 4 minutes. Flip the fish, cover and cook for 4 minutes more, or until the fish flakes easily when poked with a fork. Just before serving, squeeze a little lemon juice or orange juice on top of the fish.
Keyword fish, grilling recipe, herbs, seafood
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