Grilled Garlic and Herb White Fish

Eating fish is one of those things that comes recommended frequently, but I was just resistant to do. Up until recently I preferred my fist battered and deep-fried which sort of negated the health benefits of lean protein. I tried various recipes over the years and never had much success. Turns out I just needed to find a flavor profile that complimented the fish and a cooking method that worked well for me.

Grilled Garlic and Herb White Fish/ Simply JessaLynn

After searching Pinterest for a bit I came across this recipe and became inspired. Something about combining garlic and Italian seasonings along with lemon sounded appealing. After a bit of trial and error I came up with this Grilled Garlic and Herb White Fish recipe.

Like the inspiration post, I typically cook with tilapia I know the consumption of farm raised tilapia is controversial. However, it is cheap, readily available, and has a mild fish flavor which makes it my go to fish of choice. If you prefer another type of white fish, I believe this recipe will work well but you may need to adjust your cooking times.

Grilled Garlic and Herb White Fish/ Simply JessaLynn

Grilled Garlic and Herb White Fish

Prep Time: 5 minutes         Cook Time 15-20


  • White Fish Filet
  • Aluminum Foil- Heavy Duty
  • Cooking Spray
  • Garlic Powder
  • Italian Seasoning
  • Lemon Juice
  • Olive Oil


  1. Preheat grill to 400 degrees.
  2. Tear one piece of aluminum foil per a fish filet. This will serve as a makeshift baking tray so you want the foil to be large enough to hold you filet with a bit extra room on the edges.
  3. Spray foil with cooking spray. Place filet flat side down. Pat dry with paper towel.
  4. Sprinkle a generous amount of garlic powder and Italian seasoning. Splash a bit of lemon juice over each filet. Drizzle olive oil on the middle of the fish and tilt the foil to ensure the oil coats most of the fish.
  5. Place each makeshift baking tray on the grill and cook for 15 minutes.
  6. Plate and serve with your favorite side dish.

A few tips:

  • If you have a juicy piece of fish or use a lot of oil, fold the edges of your foil tray up to prevent them from running down and hitting the hot flame.
  • For the lemon juice, I have used both fresh and concentrated juice and found both worked well.
  • There are no measurements for this recipe however you want enough of each seasoning to cover the entire top side of your fish filet.
  • The amount of olive oil needed will depend on the size of your filet and what your diet specifications allow. If you do not have the fat macros to spare, consider spraying the fish with cooking spray after seasoning. While the fish may not crisp like it does with olive oil, it is still really tasty.

Grilled Garlic and Herb White Fish/ Simply JessaLynn

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