Ingredients:

  • 2 (6 oz / 170g) white fish fillets (Cod, Halibut, or Tilapia)
  • 2 tbsp (30ml) avocado oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 3 tbsp (42g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Pat the fillets bone-dry using paper towels on all sides. Rub each fillet with avocado oil, then season evenly with salt and pepper.
  2. In a small bowl, combine the melted butter, minced garlic, lemon juice, and lemon zest. Whisk until the emulsion is smooth and the garlic is evenly suspended.
  3. Preheat the grill to high heat. Place fillets carefully on the grates. Grill for 3–5 minutes per side without moving them, until they release naturally from the grill and show a deep golden-brown char.
  4. During the final 60 seconds of cooking, spoon the lemon garlic butter over the fillets, allowing it to bubble and glaze the fish. Remove from heat and garnish with fresh parsley.