Even on the busiest days, this 5-minute Simple Seasoned Grilled Fish recipe makes it easy to serve a home-cooked dinner to your family. Pair these lightly seasoned and grilled fish fillets with your choice of steamed vegetables for a quick and easy weeknight meal!
When you’re in a rush or just don’t feel like doing much for dinner, grilled fish is a perfect choice. Making this recipe using a skillet, a grill pan, or an indoor grill such as the George Foreman and some tasty fish seasoning takes no time at all but it sure does taste like you spent hours prepping.
This fish is delicious when served with steamed broccoli on the side. Or if you have a little more time, try it with my Pan Fried Parmesan Zucchini or Roasted Asparagus and a light Peach and Blueberry Parfait for dessert.
Now, this recipe for Simple Seasoned Grilled Fish is hardly a recipe at all. It’s really more of a method.
This basic technique can be used with almost any meat for a very quick main dish. You could change the seasoning and use it with boneless chicken breasts or boneless pork chops. Whatever you like.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop, Griddle, or Grill
Total Time: 5 Minutes
Servings: 4
Primary Ingredient(s): Fish fillets, seasoning, olive oil, lemon
Skill Level: Easy
What You’ll Like About This Recipe
- Easy, quick weeknight meal
- Healthy lean protein
- Quick cleanup – one pan to wash
WHAT PEOPLE ARE SAYING …
“Very nice recipe. Simple and easy to put together, and the taste is wonderful.”
— Dan
Ingredient Notes
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- Fish fillets — This recipe works with any mild-tasting white-fleshed fish. I often make it with sole, but it also works well with flounder, tilapia, or wild-caught fish like redfish. You’ll have best results with flat, thin fillets. I’ve been asked several times about using frozen fish fillets in this recipe. Of course, fresh is always best, but you can try frozen fillets. You will need to let them thaw completely, then drain them and pat dry before proceeding with the recipe.
- Olive oil — I use extra virgin, but whatever you have on hand is fine.
- Old Bay Seasoning — A great combination of flavorings for any seafood. I highly recommend it.
- Paprika — Gives color and a subtle extra flavor.
- Lemon — The perfect finish for any cooked fish, in my opinion.
- Parsley — Strictly optional for garnish. Use it if you have it.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Simple Seasoned Grilled Fish
Preheat the Pan or Grill
Begin by preheating your pan or grill. Place a grill pan, skillet, or sauté pan on the stovetop over medium-high heat, allowing it to warm while you prepare the fish fillets. Or, if you’re using an indoor electric grill, go ahead and heat it according to the manufacturer’s instructions.
Season the Fish
- Brush one side of the fish fillets lightly with olive oil.
- Sprinkle with salt and pepper, Old Bay, and paprika.
👉 PRO TIP: I’ve given measurements in the recipe for olive oil and seasonings, but as with most recipes you’ll need to use your own judgment. If your fillets are larger, you’ll need more oil, etc. If you like your fish more highly seasoned, go with a sprinkle more of the Old Bay.
Cook the Fillets
- Place the fillets on the pan or grill with the seasoned side down.
- Brush the second side with olive oil and sprinkle with additional seasonings.
👉 PRO TIP: If using an indoor grill, place the fillets on the preheated grill and cook according to the manufacturer’s instructions. For the George Foreman grill, it takes approximately 4 minutes.
- Cook the fillets for about 2 minutes. Use a wide spatula to turn the fillets over and cook for an additional 2 minutes.
Garnish and Serve
- Transfer the cooked fillets to a plate. Sprinkle with chopped parsley (optional) and drizzle with lemon juice.
That’s it. The whole recipe. Five minutes from start to finish! Now, who doesn’t have time to cook dinner?
More Recipes You’ll Like
- If you’re looking for a simple, flavorful way to serve catfish, my Baked Catfish is an easy option that’s full of fresh lemon and herb flavor, all with minimal prep.
- For a real Southern supper, you can’t go wrong with Fried Catfish with Cheese Grits. It’s golden and crispy, paired with rich, savory cheese grits for a meal that always satisfies.
- When I want something quick that still feels special, I reach for Pan Fried Fish with Roasted Red Pepper Sauce. The sauce is creamy and tangy, and the whole dish comes together in just a few minutes.
- If you’re craving something fresh with bold flavor, my Tilapia with Tomato, Olive, and Caper Sauce is light, bright, and quick enough for a weeknight.
- Grilled Boneless Chicken Thighs
- Easy Classic Salmon Croquettes
- Quick and Easy Seafood Stew
- Best Baked Seafood Casserole
Questions About Simple Seasoned Grilled Fish
This is the number one question I’m asked about this recipe. Of course, fresh is always best, but you can try frozen fillets. You will need to let them thaw completely, then drain them and pat dry before proceeding with the recipe. It won’t taste quite the same as fresh, but it’ll work in a pinch.
The olive oil you brush onto the fish fillets should prevent them from sticking to your pan or grill. To be extra sure, you can use a non-stick pan and coat it with cooking spray just before placing the fish onto it.
You can use salmon in this recipe, but you’ll have to allow for a bit longer cooking time since salmon fillets are typically thicker. Salmon generally takes about 8 minutes of cooking time per inch of thickness.
Grilled fish is a very healthy option. Fish in general is high in protein and low in fat. It’s also loaded with those good for you Omega-3 fatty acids.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Simple Seasoned Grilled Fish
Ingredients
- 16 ounces fish fillets (four 4-ounce fillets, see notes)
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- ½ lemon
- chopped parsley for garnish, optional
Instructions
- Start by preheating your pan or grill. Place the grill pan, skillet, or saute pan on the stovetop over medium-high heat and let it warm while you prep the fish fillets. If you're using an indoor electric grill, go ahead and heat it according to the manufacturer’s instructions.
- Brush one side of the fish fillets lightly with olive oil.16 ounces fish fillets, 4 teaspoons olive oil
- Sprinkle with salt and pepper, Old Bay, and paprika.1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon Old Bay seasoning, 1/2 teaspoon paprika
- Place the fillets on the pan or grill with the seasoned side down.
- Brush the second side with olive oil and sprinkle with additional seasonings.
- Cook the fillets for about 2 minutes. Use a wide spatula to turn the fillets over and cook an additional 2 minutes. (Note: If using an indoor grill, place the fillets on the preheated grill and cook according to the manufacturer's instructions. For the George Foreman grill, it takes approximately 4 minutes.)
- Transfer the cooked fillets to a plate. Sprinkle with chopped parsley (optional) and drizzle with lemon juice.½ lemon, chopped parsley
Notes
- This recipe works with any mild-tasting white fleshed fish; I often make it with sole but it also works with flounder, tilapia, and even wild caught fish such as redfish. You’ll have the best results with flat, thin fillets.
- The olive oil should prevent the fish from sticking to your pan or grill. If you want to be extra sure, you can use a non-stick pan and coat it with cooking spray just before placing the fish onto it.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 8, 2009. It has been updated with additional text and new photos.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I’m a chef, so I wander off recipes frequently. I consider them suggestions, yet yours was quite excellent. I hardly wandered from the letter of the recipe, and it was consequently amazing, as my guest will attest. I would liked to have known what temperature you set your grill to. I had mine about 425°. it’s an outside grill and I live in high desert. My cook times were longer than suggested, but the expression of my guests faces, well, nuff sed.
Thank you,
Chef Andy
Hi Chef — I’m so peased to know that you enjoyed this recipe! As far as the temp, well those little electric grills don’t have a temp adjustment–it’s basically just plug and heat. If you have the ability to adjust, I suggest a medium-high (about 425) heat.
Hey Lana, here you may have some of the delicious leftover grilled fish to try the croquettes. May not use canned again unless you develop a terrible craving. I enjoy your site so much, thank you for sharing.
Very nice recipe. Simple and easy to put together, and the taste is wonderful. Thanks.
The indoor grill always clings to half of the fish. I’ve tried spraying the grill, and that helps a little. Do you have a suggestion?
Hi Vince. I haven’t had that problem, but if I did I’d try (1) make sure the grill is preheated very well before adding the fish, and (2) make sure both sides of the fish are thoroughly coated with oil.
Good Day…
I live in Tuxpan, Veracruz MX and regularly come home with fresh fish I have caught… I was looking for a quick and easy dish as our version contains everything from pickled jalapeños, raisins, to MX oregano. Your dish was excellent and I will certainly be using it again.. Thanks
Very pleased to know that you enjoyed the recipe!
Easy and yummy with frozen whiting. I was worried that the fish had been in the freezer too long, but it turned out great!
There are no instructions on the temperature to have your grill.
The post says — “Place the grill pan, skillet, or saute pan on the stovetop over medium-high heat and let it warm while you prep the fish fillets. If you’re using an indoor electric grill, go ahead and heat it according to the manufacturer’s instructions.”
I am going to use your grilled fish on Sunday afternoon/evening. I will let you know how well it turns out.
Thank you,
Diane Cloteaux
Great! I hope you enjoy the recipe.
This recipe is simple and delicious!!
Thank you, Silvia. We think so, too :-)
you forgot to mention you have to pre heat the grill
Sorry. I sometimes forget that you have to mention the obvious.
I used vegetable oil spray, believing it might prevent sticking, but it didn’t work out that well in that regard. Fixing a small walleye filet.
Tasted fine though. I used 4 minutes, 5 may have been better, but it depends on the thickness of the fish I suppose, or any food for that matter.
Any better suggestions, please!
Thank you.
I’m so glad I got mine back out and started using it again!
Your fish looks just wonderful. I passed my grill to my son when he went to school. He cooked EVERYTHING on the GF grill, even quesadillas!
They are great, aren’t they? I’m looking forward to using mine some more for grilling during the cooler weather.
didn’t think fish would hold up well on the George, but looks great! Nicely done!
Peggy, it held up surprisingly well. Just be sure to use a wide spatula to remove it. I think it would fall apart with tongs or a fork.
Ah, good ol’ George. I use mine quite a bit even for toasting bread. lol. Nice choice to grill fish. Very simple and easy to do.
Hey Jenn – I never thought about toasting bread in it, but I do sometimes use it to make a panini. Sit a heavy can on top – works like a charm!