What Kind of Fish Should You Use?
Any firm, white fish works for this recipe, like halibut or cod. White fish generally has a pretty mild flavor which makes it a great base for the gremolata. You could use skin-on or skin-off fish, but I prefer skin-off. Unless you’re cooking your fish on a cast iron skillet, I never feel like the skin gets crispy enough.
What Are Calabrian Chilis?
I’ve been obsessed with Calabrian chilis ever since I started traveling to Italy. Like their name implies, they’re a variety of pepper from the Italian region of Calabria. They pack just the right amount of heat, they’re super flavorful, and they have the best color. I love how versatile they are—they’re great on pizzas, pastas, sandwiches, sauces, and of course in this recipe! I use crushed Calabrian chilis in this gremolata to save on time, but you can also buy jarred whole ones, and just chop them up yourself or blitz them in the food processor.
More Grilled Fish Recipes to Make This Summer
Grilled Whole Fish Served with Herbs and Chilies Grilled Branzino with Rosemary Vinaigrette Grilled Whole Salmon with Preserved Lemon Relish Grilled Trout with Dill and Lemon
Place the halibut on the grill (skin side down if you didn’t remove the skin) and close the lid. Grill until the fish begins to look opaque and grill marks appear on the bottom side, about 5 minutes. Flip the fish using tongs or a fish spatula, close the lid again, and continue to grill until the internal temperature reaches 145°F and the fish is flaky and opaque throughout, about 3 to 5 minutes. Did you love this recipe? Give us some stars below!
