When it comes to grilling quickly, everyone thinks of some burgers, or beef steaks, however, you should also consider grilling some fish for lunch. Not only is it delicious if prepared right, but it is also essential for a healthy diet. 

Fish has omega-3 fatty acids that are essential for a complete diet that can be gained from many other sources. You should eat some fish at least once a week.

Therefore, today I am going to share some of my favorite grilled fish recipes with you. So, keep reading to learn more. 

Garlic halibut steaks:

Prep time: 15 minutes + 30 minutes for marination

Cook time: 15 minutes

Yield: 4 servings

Ingredients

• Halibut (4 6-ounce steaks)
• Olive oil (1/2 cup)
• Garlic (6 cloves, minced)
• Lemon juice (2 tsp)
• Fresh parsley (2 tbsp)
• Dry basil (2 tsp)
• Sea salt (2 tsp)
• Black pepper (2 tsp)

Instructions:

• Mix the lemon juice, parsley, garlic, basil, and olive oil in a small bowl, season it with salt and pepper and pour the mixture in a resealable bag. 
• Place the halibut steaks into the bag, seal it and refrigerate for a minimum of 30 minutes until the fish has marinated. 
• Meanwhile, fire up the grill and let it preheat. You can look into getting the best pellet grills for longer sustained heat, and better cooking.
•  Once marinated, remove the fish steaks from the refrigerator and place them on the piping hot grill.
• Cook the steaks for about 5-6 minutes on both sides, or until a meat thermometer inserted in the thickest part of the steak registers at 145 to 150 F
• At this point, remove the fish from the grill and rest for a minimum of 10 minutes before slicing and serving with your favorite grilled vegetables.

Grilled sea bass with garlic and lemon butter

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

Ingredients

• Sea bass (2 lbs.)
• Butter (3 tbsp)
• Lemon (1, juiced)
• Extra-virgin olive oil (1 1/2 tbsp)
• Italian parsley (2 tbsp, finely chopped)
• Garlic (2 cloves, minced)
• Garlic powder (1/4 tsp)
• Paprika (1/4 tsp)
• Onion powder (1/4 tsp)
• Sea salt (1/4 tsp)

Instructions:

• For the butter sauce, take a small saucepan over medium-high heat and add the butter, lemon juice, garlic, and parsley. Once the butter has melted, you can remove the saucepan from the heat. 
• Now, fire up the grill and let it preheat, oil the grates of the grill using a folded paper towel and some prongs. Use canola oil or sunflower oil because they don’t smoke as quickly as olive oil.
• In the meantime, prepare the seasoning for the fish steak. Mix the garlic powder, onion powder, paprika with some salt and pepper and sprinkle the mixture on both sides of the fish steaks, 
• Now, place the fish on the piping hot grill, cook it for about 6-7 minutes on one side, flip and cook on the other side for the same time, and baste it with the butter sauce. 
• When the meat thermometer reads an internal temperature of 145 degrees F, remove the fish from the grill and drizzle the remainder of the butter sauce on top. 
• Let rest for 10 minutes and serve with the sides of your choice.

Firecracker Grilled salmon:

Prep time: 20 minutes + 1 hour for marination

Cook time: 10 minutes

Yield: 4 servings

Ingredients

• Salmon (4 6-ounce steaks)

For the Marinade:

• Peanut oil (1/4 cup), vegetable oil can also work
• Soy sauce (2 tbsp)
• Balsamic vinegar (2 tbsp)
• Green onions (2 tbsp, chopped)
• Sambal chili paste (1 tbsp)
• Brown sugar (2 tbsp)
• Garlic (1-2 cloves, minced)
• Grated ginger (1 tsp)
• Sesame oil (1 tsp)
• Salt

Instructions:

• Mix all the ingredients for the marinade in a small bowl until the salt and brown sugar has dissolved completely
• Put the salmon steaks in a resealable plastic bag and pour the marinade liquid over them. Reseal the bag and place it in the refrigerator to marinate for at least an hour.
• Once marinated, preheat the grill and oil the grates.
• Place the marinated fish on the hot grill and cook for about 5-5 minutes on each side. Aim for an internal temperature for 145 degrees F, at the thickest part of the steak.
• Keep brushing the fish in some of the marinades as it cooks.
• After the fish is done, remove it from the grill and serve it with the sides of your choice. 

Basil rosemary grilled trout:

Prep time: 10 minutes, + 2 hours for marination

Cook time: 10 minutes

Yield: 4 servings

Ingredients

• Trout (2 1-lb fillets)
• Fresh parsley (2 tbsp, minced)
• Olive oil (2 tbsp)
• Fresh basil (2 tbsp, finely chopped)
• Fresh rosemary (2 tsp. finely chopped)
• Garlic (2 cloves, minced)
• Lemon (1, sliced)
• Salt and black pepper

Instructions:

• Combine the garlic, rosemary, basil, and olive oil in a small bowl and spread half of the mixture on each fillet or whole fish. Place some lemon slices on the fish and place it in the refrigerator to marinate for a couple of hours.
• Preheat the grill and oil the grates. Then carefully place the fish on the grill and cook for about 4-5 minutes on each side. You should aim for an internal temperature of 145 F. 
• Once the fish is done, remove from the grill and let rest for about 5-10 minutes before slicing. 
• Squeeze some lemon juice on top and serve with the sides of your choice. 

Grilled onion-butter cod:

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

Ingredients:

• Butter (1/4 cup)
• Onion (1, finely chopped)
• White wine (1/4 cup)
• Cod (4 6-ounce fillets)
• Extra-virgin​ olive oil (1 tbsp)
• Lemon wedges
• Salt and pepper (to taste)

Instructions: 

• Take a small skillet and melt the butter in it. Add the onions and cook them for a couple of minutes.
• Then add the white wine and simmer for another three minutes.
• Cut the heat and let the sauce come down to room temperature. 
• Use some olive oil to brush the fish fillets, and season them with pure salt and pepper. 
• Preheat and oil the grill and place the fish on it. Cook for 8 minutes. Turn it over and cook for another 5-6 minutes while basting with the butter sauce. 
• When the internal temperature reaches 145, remove the cod from the grill and serve with some lemon wedges.