Oh, seafood lovers, get ready to fire up the grill! Rockfish is the star of our show today—a versatile, flaky fish perfect for quick weeknight dinners or weekend gatherings. We’ve gathered 18 mouthwatering recipes that will have you savoring every bite. From zesty marinades to smoky rubs, there’s a flavor-packed dish here for every palate. Let’s dive in and find your new favorite grilled rockfish recipe!
Lemon Herb Grilled Rockfish
Brace yourself for the easiest, most flavorful fish you’ll ever grill. This lemon herb rockfish cooks in minutes and delivers restaurant-quality results with minimal effort. Get ready to impress everyone at your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each, skin-on for extra flavor and easier grilling)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– 3 tbsp fresh lemon juice (squeeze it right before using for maximum brightness)
– 2 tbsp chopped fresh parsley (flat-leaf has more flavor than curly)
– 1 tbsp chopped fresh dill (don’t skip this—it’s the secret herb)
– 2 cloves garlic, minced (freshly minced beats pre-mined every time)
– 1 tsp kosher salt (I prefer it over table salt for better control)
– ½ tsp black pepper (freshly cracked adds a nice punch)
– Lemon wedges for serving (cut them thick so they don’t burn on the grill)
Instructions
1. Pat the rockfish fillets completely dry with paper towels—this ensures a crispy skin.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, chopped parsley, chopped dill, minced garlic, kosher salt, and black pepper.
3. Brush both sides of each rockfish fillet generously with the lemon herb mixture.
4. Let the fillets marinate at room temperature for 10 minutes to absorb the flavors.
5. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
6. Place the rockfish fillets skin-side down on the hot grill.
7. Grill for 4–5 minutes without moving them, until the skin is crispy and releases easily.
8. Carefully flip the fillets using a thin spatula.
9. Grill for another 3–4 minutes, until the flesh is opaque and flakes easily with a fork.
10. Transfer the grilled rockfish to a serving platter.
11. Squeeze fresh lemon wedges over the top just before serving.
A flaky, tender texture meets a bright, herbaceous punch in every bite. The crispy skin adds a satisfying crunch that contrasts beautifully with the moist flesh. Serve it over a bed of quinoa or with grilled asparagus for a complete meal that feels gourmet but comes together in under 30 minutes.
Garlic Butter Grilled Rockfish
Kick off your summer grilling with this garlic butter rockfish—it’s flaky, buttery, and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each, skin-on for extra crispiness)
– ½ cup unsalted butter (I always use grass-fed for richer flavor)
– 4 garlic cloves, minced (freshly minced, not jarred—trust me)
– 2 tbsp fresh lemon juice (squeeze it right before using)
– 1 tsp smoked paprika (my secret for a subtle smoky kick)
– ½ tsp kosher salt
– ¼ tsp black pepper
– 2 tbsp chopped fresh parsley (for a bright finish)
– 1 tbsp extra virgin olive oil (my go-to for greasing the grill)
Instructions
1. Preheat your grill to medium-high heat, about 400°F.
2. Pat the rockfish fillets completely dry with paper towels—this ensures a crispy sear.
3. Brush both sides of the fillets lightly with olive oil.
4. Season the fillets evenly with kosher salt and black pepper.
5. Place the fillets skin-side down on the preheated grill; close the lid.
6. Grill for 6 minutes without moving them to get those perfect grill marks.
7. While grilling, melt the butter in a small saucepan over low heat.
8. Add the minced garlic to the butter and cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
9. Stir in the lemon juice and smoked paprika into the garlic butter mixture.
10. Flip the fillets carefully using a spatula after 6 minutes.
11. Brush the top of each fillet generously with the garlic butter sauce.
12. Grill for another 4–6 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
13. Remove the fillets from the grill and transfer to a serving platter.
14. Drizzle any remaining garlic butter sauce over the fillets.
15. Sprinkle with chopped fresh parsley immediately before serving.
What you get is a tender, flaky fish with a crispy skin that soaks up all that garlicky, buttery goodness. Serve it over a bed of lemon-herb quinoa or with grilled asparagus for a complete meal—leftovers (if any) make amazing fish tacos the next day!
Cajun Spiced Grilled Rockfish
Unlock bold flavor with this fiery Cajun-spiced rockfish that grills up in minutes. Get ready for a smoky, spicy kick that’s perfect for summer nights—no fancy skills needed. Trust me, this one’s a crowd-pleaser that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each, skin-on for extra crispiness)
– 2 tbsp extra virgin olive oil (my go-to for its fruity finish)
– 2 tbsp Cajun seasoning (I use a store-bought blend with paprika and cayenne—adjust heat to your liking)
– 1 tsp garlic powder (fresh minced garlic works too, but this saves time)
– 1 tsp smoked paprika (for that deep, smoky vibe)
– 1 lemon, cut into wedges (freshly squeezed juice brightens everything up)
– Salt, to taste (I prefer a light sprinkle right before grilling)
Instructions
1. Pat the rockfish fillets dry with paper towels—this helps the seasoning stick and prevents steaming.
2. In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp garlic powder, and 1 tsp smoked paprika.
3. Drizzle 2 tbsp extra virgin olive oil evenly over both sides of each fillet.
4. Rub the seasoning mixture onto the fillets, coating all surfaces thoroughly.
5. Preheat your grill to medium-high heat, aiming for 400°F—use a thermometer for accuracy.
6. Place the fillets skin-side down on the grill grates; close the lid immediately.
7. Grill for 4–5 minutes until the skin is crispy and releases easily when lifted with a spatula.
8. Flip the fillets carefully and grill for another 3–4 minutes until the flesh is opaque and flakes with a fork.
9. Remove the fillets from the grill and let them rest for 2 minutes on a plate.
10. Squeeze fresh lemon wedges over the top just before serving.
Out of the grill, this rockfish boasts a crispy skin with tender, flaky flesh that melts in your mouth. The Cajun spices deliver a smoky heat balanced by the zesty lemon—serve it over a bed of cilantro-lime rice or with grilled veggies for a complete meal.
Asian Glazed Grilled Rockfish
Punch up your weeknight dinner with this sweet-savory Asian glazed rockfish. It’s a 20-minute wonder that grills up with a sticky, glossy finish. Seriously, it’s faster than ordering takeout.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 (6-oz) rockfish fillets, skin-on for extra crispy texture
– 1/3 cup soy sauce, I always use low-sodium to control saltiness
– 1/4 cup honey, local if you can find it for a floral note
– 2 tbsp rice vinegar, the secret to balancing the sweetness
– 1 tbsp toasted sesame oil, my non-negotiable for authentic aroma
– 3 garlic cloves, minced (fresh is best, no jarred stuff here)
– 1 tbsp fresh ginger, grated—keep the knob in your freezer for easy grating
– 2 green onions, thinly sliced, save the green parts for garnish
– 1 tbsp vegetable oil, for a high-heat grill without smoking
– 1 tsp sesame seeds, for that final crunchy sprinkle
Instructions
1. Pat the rockfish fillets completely dry with paper towels—this is key for a good sear and prevents steaming.
2. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
3. Bring the sauce to a simmer over medium heat, then reduce to low and let it bubble gently for 5 minutes until slightly thickened. Tip: Don’t walk away; it can burn quickly!
4. Preheat your grill or grill pan to medium-high heat (about 400°F). Brush the grates lightly with vegetable oil.
5. Brush both sides of the fish fillets with a thin layer of the glaze.
6. Place the fillets skin-side down on the hot grill. Cook undisturbed for 4 minutes to get a crispy skin.
7. Carefully flip the fillets using a spatula. Brush the top generously with more glaze.
8. Cook for another 3-4 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Tip: Avoid overcooking—rockfish stays moist when just done.
9. Transfer the grilled fish to a serving platter. Drizzle with any remaining glaze from the pan.
10. Sprinkle with sliced green onions and sesame seeds immediately before serving. Tip: The seeds toast slightly from the residual heat, enhancing their nutty flavor.
Delight in the contrast of the caramelized, sticky glaze against the firm, flaky fish. The ginger and garlic pack a savory punch that mellows into sweetness. Serve it over a heap of jasmine rice to soak up every last drop of that glossy sauce, or toss it into tacos with a quick cabbage slaw for a fun twist.
Mediterranean Style Grilled Rockfish
Grab your grill—this Mediterranean-style rockfish is about to become your new summer obsession. It’s flaky, flavorful, and ready in under 30 minutes. Let’s get cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each, fresh is best for that clean taste)
– ¼ cup extra virgin olive oil (my go-to for its fruity kick)
– 3 tbsp lemon juice (freshly squeezed—bottled just doesn’t hit the same)
– 3 cloves garlic, minced (I always use fresh, not jarred, for maximum punch)
– 1 tsp dried oregano (crush it between your fingers to wake up the oils)
– ½ tsp smoked paprika (adds a subtle smoky depth)
– Salt and black pepper (I’m generous with the pepper for a little heat)
– 1 lemon, sliced into rounds (for grilling—it caramelizes beautifully)
– Fresh parsley, chopped (a handful for garnish, it brightens everything up)
Instructions
1. Pat the rockfish fillets dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, 1 tsp salt, and ½ tsp black pepper until fully combined.
3. Place the rockfish fillets in a shallow dish and pour the marinade over them, coating both sides evenly. Let marinate at room temperature for 10 minutes—this short soak infuses flavor without making the fish mushy.
4. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
5. Place the marinated rockfish fillets on the hot grill, skin-side down if they have skin. Grill for 5–7 minutes until the edges turn opaque and you can easily slide a spatula underneath.
6. Carefully flip the fillets using a spatula and grill for another 4–6 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Tip: Avoid moving the fish too much to get those perfect grill marks.
7. While the fish cooks, add the lemon slices to the grill and cook for 2–3 minutes per side until lightly charred and caramelized.
8. Remove the rockfish and grilled lemon slices from the grill and transfer to a serving platter.
9. Sprinkle the chopped fresh parsley over the top for a fresh finish.
Buttery and tender, this rockfish flakes apart with a hint of smokiness from the grill. Serve it over a bed of couscous or with grilled veggies for a complete meal—the charred lemon slices add a zesty squeeze that ties it all together.
Pesto Marinated Grilled Rockfish
Out with the boring fish dinners—this pesto-marinated grilled rockfish is about to become your summer obsession. It’s fresh, fast, and packed with flavor that’ll have everyone asking for seconds. Let’s fire up that grill and get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs rockfish fillets, skin-on for extra crispiness
– 1 cup fresh basil pesto (store-bought works, but homemade is next-level)
– 2 tbsp extra virgin olive oil, my go-to for grilling
– 1 lemon, thinly sliced for zesty garnish
– Salt, just a pinch to enhance the natural flavors
Instructions
1. Pat the rockfish fillets dry with paper towels to ensure a good sear.
2. In a shallow dish, coat the fillets evenly with 1 cup of fresh basil pesto, covering both sides.
3. Let the fish marinate at room temperature for 10 minutes—this helps the flavors soak in without overcooking.
4. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates with 2 tbsp of extra virgin olive oil to prevent sticking.
5. Place the marinated rockfish fillets skin-side down on the grill.
6. Grill for 4–5 minutes until the skin is crispy and releases easily from the grates.
7. Flip the fillets carefully using a spatula and grill for another 3–4 minutes until the flesh is opaque and flakes with a fork.
8. Remove the fish from the grill and let it rest for 2 minutes to lock in juices.
9. Garnish with thinly sliced lemon for a bright finish.
The result? Flaky, tender rockfish with a herbaceous punch from the pesto and a satisfying crisp from the skin. Serve it over a bed of quinoa or with grilled veggies for a complete meal that screams summer vibes.
Spicy Chili Lime Grilled Rockfish
Here’s a fiery, zesty grilled fish that’ll wake up your taste buds—perfect for a quick weeknight dinner or a summer cookout. Hit the grill and get ready for a flavor explosion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 4 rockfish fillets (about 6 oz each), patted dry—fresh is best, but thawed frozen works in a pinch.
- 2 tbsp extra virgin olive oil, my go-to for its fruity notes.
- 2 tbsp fresh lime juice, squeezed right before using for maximum zing.
- 1 tbsp chili powder, I like a medium-spice blend for balance.
- 1 tsp garlic powder, skip fresh here to avoid burning on the grill.
- 1 tsp smoked paprika, adds a subtle smoky depth.
- 1/2 tsp salt, kosher salt gives even seasoning.
- 1/4 tsp black pepper, freshly ground for a kick.
- Lime wedges, for serving—grab a few extra to squeeze over at the end.
Instructions
- Preheat your grill to medium-high heat, aiming for 400°F—use a thermometer for accuracy.
- In a small bowl, whisk together 2 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Brush the mixture evenly over both sides of 4 rockfish fillets, coating them thoroughly. Tip: Let it sit for 5 minutes to marinate lightly, but don’t overdo it—fish can get mushy.
- Place the fillets skin-side down on the preheated grill. Close the lid and cook for 4-5 minutes, until the edges start to turn opaque.
- Carefully flip the fillets using a spatula. Cook for another 3-4 minutes, until the internal temperature reaches 145°F and the flesh flakes easily with a fork. Tip: Avoid moving them too much to prevent sticking.
- Remove the fillets from the grill and transfer to a serving plate. Tip: Let them rest for 2 minutes to lock in juices.
- Serve immediately with lime wedges on the side.
That crispy, charred exterior gives way to tender, flaky fish with a bold chili-lime punch. Try it over a bed of cilantro-lime rice or tucked into warm tortillas for a taco night twist—it’s a crowd-pleaser that’s ready in no time.
Honey Mustard Glazed Grilled Rockfish
Viral-worthy flavor is just 30 minutes away with this sweet-savory rockfish that’s perfect for weeknights or entertaining. Grab your grill—this honey mustard glaze caramelizes beautifully over high heat, creating a restaurant-quality crust with minimal effort. Trust me, this will become your new go-to fish recipe.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each), patted dry—this helps the glaze stick better
– ¼ cup honey (local raw honey adds amazing depth)
– 3 tbsp Dijon mustard (I prefer the grainy kind for texture)
– 2 tbsp extra virgin olive oil, my go-to for high-heat grilling
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp fresh lemon juice, squeezed right before using
– ½ tsp smoked paprika (this gives a subtle smoky kick)
– ¼ tsp black pepper, freshly ground
– ¼ tsp kosher salt
Instructions
1. Preheat your grill to medium-high heat (about 400°F).
2. Pat the rockfish fillets completely dry with paper towels—this prevents sticking and ensures a good sear.
3. In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, lemon juice, smoked paprika, black pepper, and kosher salt until smooth.
4. Brush both sides of each rockfish fillet generously with the honey mustard mixture, reserving about 2 tablespoons for basting later.
5. Place the fillets skin-side down on the preheated grill grates. Close the lid and cook for 6-8 minutes.
6. Carefully flip the fillets using a spatula. Tip: If the fish sticks, let it cook another minute—it will release naturally when ready.
7. Brush the reserved glaze over the top of each fillet. Close the lid and cook for another 5-7 minutes, until the fish flakes easily with a fork and reaches 145°F internally.
8. Remove the fillets from the grill and let them rest for 3 minutes on a clean plate. Tip: This allows the juices to redistribute for moist, tender fish.
Heavenly caramelized edges give way to flaky, moist flesh that’s perfectly balanced—not too sweet, not too tangy. Serve it over a bed of lemon-herb quinoa or with grilled asparagus for a complete meal that feels fancy but comes together effortlessly.
Citrus Soy Grilled Rockfish
Ditch the boring fish recipes—this citrus soy grilled rockfish is about to become your new summer obsession. It’s bright, savory, and cooks in minutes. Perfect for those nights when you want something impressive without the effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each, skin-on for extra crispiness)
– 1/3 cup soy sauce (I always use low-sodium to control saltiness)
– 1/4 cup fresh orange juice (squeezed from 1 large orange—trust me, fresh beats bottled)
– 2 tbsp fresh lime juice (from about 1 lime)
– 2 tbsp honey (local wildflower honey adds a floral note)
– 2 cloves garlic, minced (freshly minced, not jarred—it makes a difference)
– 1 tbsp grated ginger (I keep a knob in the freezer and grate it frozen)
– 2 tbsp olive oil (extra virgin is my go-to for marinades)
– 1 tsp black pepper (freshly cracked for maximum flavor)
– 1/4 cup chopped cilantro (for garnish, but it’s non-negotiable in my book)
Instructions
1. In a medium bowl, whisk together soy sauce, orange juice, lime juice, honey, minced garlic, grated ginger, olive oil, and black pepper until fully combined.
2. Place rockfish fillets in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Tip: Let it marinate for at least 10 minutes at room temperature—this helps the flavors penetrate without over-salting.
3. Preheat your grill to medium-high heat, about 400°F. If using a grill pan indoors, heat it over medium-high on the stove.
4. Lightly oil the grill grates with a paper towel dipped in olive oil to prevent sticking.
5. Remove rockfish from the marinade, letting excess drip off, and reserve the marinade in the bowl.
6. Place fillets skin-side down on the grill. Cook for 4-5 minutes without moving them to get a nice sear. Tip: Don’t flip too early—wait until the edges turn opaque.
7. Carefully flip the fillets using a spatula and cook for another 3-4 minutes, or until the flesh is flaky and opaque throughout. Tip: Insert a fork into the thickest part; if it flakes easily, it’s done.
8. While the fish cooks, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 2-3 minutes to thicken slightly, stirring occasionally.
9. Transfer grilled rockfish to a serving platter and drizzle with the reduced marinade sauce.
10. Garnish with chopped cilantro just before serving.
Zesty and tender, this rockfish flakes apart with a fork, offering a perfect balance of sweet citrus and savory soy. Serve it over a bed of jasmine rice to soak up the sauce, or toss it into tacos with a slaw for a fun twist—either way, it’s a crowd-pleaser that feels gourmet without the fuss.
Herb Crusted Grilled Rockfish
Ready to level up your weeknight dinner? This herb-crusted rockfish is a total game-changer—flaky, flavorful, and ready in under 30 minutes. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each, skin-on for extra crispiness)
– 1/4 cup extra virgin olive oil (my go-to for its fruity finish)
– 1/4 cup fresh parsley, finely chopped (trust me, fresh beats dried here)
– 2 tbsp fresh dill, finely chopped
– 2 cloves garlic, minced (I always use fresh—it makes a difference)
– 1 tsp lemon zest (from about 1 lemon, save the juice for later)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground
– 1 lemon, cut into wedges (for serving, because brightness is key)
Instructions
1. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
2. Pat the rockfish fillets completely dry with paper towels—this ensures a crispy crust.
3. In a small bowl, combine the olive oil, parsley, dill, garlic, lemon zest, salt, and pepper to form a thick herb paste.
4. Brush the herb paste evenly over the top of each fillet, coating them generously.
5. Place the fillets herb-side down on the preheated grill and cook for 5–6 minutes, until the crust is golden and slightly charred.
6. Carefully flip the fillets using a spatula and grill for another 4–5 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. Remove the fillets from the grill and let them rest for 2 minutes to lock in juices.
8. Serve immediately with lemon wedges on the side for squeezing.
A buttery, flaky texture meets a vibrant herb crust that’s packed with garlic and lemon zest. Pair it with a simple arugula salad or roasted veggies for a complete meal that feels restaurant-worthy.
Tomato Basil Grilled Rockfish
Mouthwatering rockfish meets summer’s best flavors in this 30-minute grill masterpiece. We’re layering juicy tomatoes, fragrant basil, and a garlicky marinade for a restaurant-quality dish you’ll make all season. Skip the takeout—this one’s fresher, faster, and totally grill-able.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each, skin-on for extra crispiness)
– 2 large ripe tomatoes, diced (I grab heirlooms when they’re in season—so much sweeter!)
– 1/2 cup fresh basil leaves, chopped (don’t skimp—this is the star)
– 3 cloves garlic, minced (fresh only, please)
– 1/4 cup extra virgin olive oil (my go-to for that fruity kick)
– 2 tbsp lemon juice (freshly squeezed, never bottled)
– 1 tsp kosher salt (it clings better than table salt)
– 1/2 tsp black pepper (freshly ground for maximum aroma)
Instructions
1. Pat the rockfish fillets completely dry with paper towels—this ensures a crispy sear.
2. In a medium bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, kosher salt, and black pepper.
3. Place the rockfish fillets in a shallow dish and pour 3/4 of the marinade over them, coating both sides evenly. Let sit at room temperature for 10 minutes (tip: room temp fish cooks more evenly).
4. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
5. Grill the rockfish skin-side down for 6–7 minutes, until the skin is crispy and releases easily from the grates.
6. Flip the fillets carefully and grill for another 4–5 minutes, until the flesh is opaque and flakes easily with a fork (tip: don’t overcook—rockfish dries out fast).
7. While the fish grills, toss the diced tomatoes and chopped basil with the remaining marinade in the bowl.
8. Remove the rockfish from the grill and let it rest for 2 minutes on a plate (tip: resting keeps it juicy).
9. Top each fillet generously with the tomato-basil mixture.
Zesty, bright, and impossibly fresh—this rockfish flakes apart with a buttery texture, while the tomatoes burst with sweetness against the garlicky marinade. Serve it straight off the grill with crusty bread to soak up the juices, or pile it over a bed of lemony quinoa for a light dinner that feels anything but ordinary.
Teriyaki Grilled Rockfish Skewers
Nailing that sweet-savory flavor bomb? These Teriyaki Grilled Rockfish Skewers are your new summer obsession. Fire up the grill—this 30-minute meal is about to be your main character.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs rockfish fillets, cut into 1-inch cubes (fresh is key for flaky texture)
– 1/2 cup low-sodium soy sauce (I always grab Kikkoman for depth)
– 1/4 cup honey (local wildflower honey adds a floral hint)
– 2 tbsp mirin (this sweet rice wine is non-negotiable for authentic glaze)
– 1 tbsp grated fresh ginger (peel it with a spoon—game changer)
– 2 garlic cloves, minced (freshly crushed beats jarred every time)
– 1 tbsp sesame oil (toasted version brings nutty aroma)
– 1 tsp cornstarch (keeps the sauce clinging to the fish)
– 1 red bell pepper, cut into 1-inch pieces (adds a sweet crunch)
– 1 yellow onion, cut into 1-inch chunks (they caramelize beautifully)
– 8 wooden skewers, soaked in water for 30 minutes (prevents flare-ups!)
Instructions
1. Soak 8 wooden skewers in a shallow dish of water for 30 minutes to prevent burning.
2. Whisk 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp mirin, 1 tbsp grated ginger, 2 minced garlic cloves, and 1 tbsp sesame oil in a medium bowl.
3. Place 1.5 lbs cubed rockfish in a large resealable bag and pour half the marinade over it. Seal and refrigerate for 10 minutes.
4. Add 1 tsp cornstarch to the remaining marinade in the bowl and whisk until smooth for the glaze.
5. Thread marinated rockfish, 1 red bell pepper pieces, and 1 yellow onion chunks alternately onto soaked skewers.
6. Preheat a grill or grill pan to medium-high heat (400°F). Lightly oil the grates with a paper towel dipped in vegetable oil.
7. Grill skewers for 5 minutes, then flip and brush generously with the cornstarch glaze.
8. Cook for another 5-7 minutes until fish flakes easily with a fork and glaze is sticky.
9. Remove skewers from heat and let rest for 3 minutes before serving.
Outrageously tender fish with that sticky-sweet teriyaki crust! The bell peppers char to perfection while the onions mellow into sweetness. Serve these skewers over jasmine rice with a sprinkle of sesame seeds, or stuff them into warm tortillas with shredded cabbage for a killer fish taco twist.
Smoky Paprika Grilled Rockfish
Just when you thought grilled fish couldn’t get any better—enter smoky paprika rockfish. This recipe delivers restaurant-quality flavor in under 30 minutes, with a charred exterior that gives way to flaky, tender perfection. Grab your tongs and let’s fire up the grill.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each, skin-on for extra crispiness)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp smoked paprika (the star ingredient—don’t skimp!)
– 1 tsp garlic powder (I prefer this over fresh for even coating)
– 1 tsp kosher salt (coarse grains cling better to the fish)
– ½ tsp black pepper (freshly ground for maximum aroma)
– 1 lemon, cut into wedges (for squeezing over the top after grilling)
– Fresh parsley, chopped (a handful for garnish—it brightens everything up)
Instructions
1. Preheat your grill to medium-high heat (about 400°F) for 10 minutes—this ensures even cooking without sticking.
2. Pat the rockfish fillets completely dry with paper towels; moisture is the enemy of a good sear.
3. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, kosher salt, and black pepper until it forms a smooth paste.
4. Brush the spice mixture evenly over both sides of each fillet, coating every inch for maximum flavor.
5. Place the fillets skin-side down on the preheated grill grates; close the lid immediately to trap heat.
6. Grill for 6 minutes without moving them—this creates those beautiful grill marks and a crispy skin.
7. Carefully flip the fillets using a spatula; grill for another 4–6 minutes until the flesh is opaque and flakes easily with a fork.
8. Transfer the grilled rockfish to a serving platter; squeeze fresh lemon juice over the top and sprinkle with chopped parsley.
Get ready for a texture that’s crispy on the outside and melt-in-your-mouth tender inside, with a deep smoky flavor that pairs perfectly with a simple salad or roasted veggies. Serve it family-style on a big platter for a summer gathering, or tuck leftovers into tacos the next day—this dish is as versatile as it is delicious.
Rosemary Garlic Grilled Rockfish
Perfect for holiday gatherings or a quick weeknight dinner, this Rosemary Garlic Grilled Rockfish brings coastal vibes to your table. Grab your fillets—let’s fire up the grill.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 4 rockfish fillets (about 6 oz each), patted dry—fresh is best, but thawed frozen works too
- 3 tbsp extra virgin olive oil, my go-to for its fruity finish
- 4 garlic cloves, minced (I love using a microplane for this)
- 2 tbsp fresh rosemary, finely chopped—skip dried, it lacks that piney punch
- 1 lemon, juiced (save a few slices for garnish)
- 1 tsp kosher salt, coarse grains cling better to the fish
- ½ tsp black pepper, freshly ground for maximum aroma
Instructions
- Preheat your grill to medium-high heat, aiming for 400°F—use a thermometer to avoid guesswork.
- In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper until fully combined.
- Brush the marinade evenly over both sides of each rockfish fillet, coating them thoroughly. Tip: Let the fish sit for 5 minutes to absorb flavors without becoming mushy.
- Place the fillets skin-side down on the preheated grill grates, ensuring they don’t overlap.
- Grill for 4–5 minutes without moving them, until the edges turn opaque and grill marks form. Tip: Resist flipping early—this prevents sticking and ensures a crisp exterior.
- Carefully flip each fillet using a spatula and grill for another 3–4 minutes, until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.
- Transfer the grilled rockfish to a serving platter. Tip: Squeeze fresh lemon juice over the top right away to brighten the dish.
Delight in the flaky, tender texture that pairs beautifully with the aromatic rosemary and garlic crust. Serve it over a bed of quinoa or with grilled asparagus for a complete meal—leftovers (if any!) make amazing fish tacos the next day.
Coconut Curry Grilled Rockfish
Savor this tropical twist on grilled fish that’ll have your taste buds dancing. Coconut curry grilled rockfish is a vibrant, weeknight-friendly dish that comes together in under 30 minutes—perfect for impressing guests or treating yourself. The creamy coconut milk and aromatic curry paste create a sauce that’s both rich and refreshing, making every bite feel like a mini vacation.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each), patted dry—I find fresh fillets from the seafood counter work best here.
– 2 tbsp red curry paste (my favorite brand is Thai Kitchen for consistent heat).
– 1 can (13.5 oz) full-fat coconut milk, shaken well—don’t skimp; the creaminess is key!
– 2 tbsp fish sauce, for that umami punch.
– 1 tbsp brown sugar, to balance the spice.
– 2 tbsp vegetable oil, for grilling.
– 1 lime, cut into wedges, for a bright finish.
– Fresh cilantro, chopped, because I love the herbaceous pop.
Instructions
1. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
2. In a small bowl, whisk together the red curry paste, coconut milk, fish sauce, and brown sugar until smooth—this ensures no clumps in your sauce.
3. Brush the rockfish fillets evenly with vegetable oil on both sides; this helps them get a nice sear without drying out.
4. Place the fillets on the preheated grill and cook for 4-5 minutes per side, until the fish flakes easily with a fork and has grill marks.
5. While the fish cooks, pour the coconut curry sauce into a small saucepan and bring it to a simmer over medium heat, stirring occasionally for 3-4 minutes until slightly thickened.
6. Remove the grilled rockfish from the heat and transfer to a serving platter.
7. Drizzle the warm coconut curry sauce generously over the fish, then garnish with lime wedges and chopped cilantro.
Once plated, the rockfish boasts a tender, flaky texture that soaks up the creamy, slightly spicy sauce beautifully. Serve it over steamed jasmine rice or with grilled vegetables for a complete meal—the leftovers (if any!) taste even better the next day as the flavors meld together.
Balsamic Glazed Grilled Rockfish
Nailing restaurant-quality seafood at home just got easier with this balsamic-glazed rockfish. Fire up the grill for a smoky char, then drizzle with a sweet-tangy reduction that caramelizes beautifully. You’ll have a stunning main course ready in under 30 minutes—perfect for impressing guests or treating yourself.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each), patted dry—this ensures a crispy skin
– 1/4 cup extra virgin olive oil, my go-to for its fruity notes
– 3 tbsp balsamic vinegar, the good aged kind makes all the difference
– 2 tbsp honey, for balancing the vinegar’s acidity
– 2 cloves garlic, minced—freshly minced releases more flavor
– 1 tsp dried oregano, I prefer this over fresh for its concentrated punch
– 1/2 tsp kosher salt, it dissolves better than table salt
– 1/4 tsp black pepper, freshly ground if you can
– 1 lemon, cut into wedges for serving
Instructions
1. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
2. In a small saucepan over medium heat, combine balsamic vinegar, honey, garlic, and oregano; simmer for 5 minutes until slightly thickened, stirring occasionally—don’t walk away as it can burn quickly.
3. Brush rockfish fillets evenly with olive oil on both sides, then season with salt and pepper.
4. Place fillets skin-side down on the grill; cook for 5-7 minutes until skin is crispy and fish releases easily—this tip avoids tearing.
5. Flip fillets carefully using a spatula; grill for another 3-4 minutes until flesh is opaque and flakes with a fork, checking internal temperature reaches 145°F for safety.
6. Brush the balsamic glaze generously over the fillets during the last minute of cooking, allowing it to caramelize slightly—apply in thin layers to avoid overpowering.
7. Remove fish from grill and let rest for 2 minutes to redistribute juices, keeping it moist.
8. Serve immediately with lemon wedges on the side for a bright finish.
Unbelievably tender and flaky, the rockfish pairs perfectly with the sticky-sweet glaze that forms a glossy crust. Try it over a bed of quinoa or with grilled asparagus for a complete meal—the smoky undertones from the grill elevate every bite.
Grilled Rockfish with Avocado Salsa Verde
Punch up your weeknight dinner with this vibrant grilled rockfish—it’s flaky, fresh, and ready in under 30 minutes. Pair it with a zesty avocado salsa verde that’s bursting with herbs and lime. You’ll wonder why you ever ordered takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 rockfish fillets (about 6 oz each), patted dry—this helps get that perfect sear
– 2 ripe avocados, diced (I like them just firm enough to hold shape)
– 1 cup fresh cilantro leaves, packed (don’t skimp—it’s the star!)
– ½ cup fresh parsley leaves
– 2 garlic cloves, minced (fresh is best here)
– ¼ cup extra virgin olive oil, my go‑for for richness
– 3 tbsp fresh lime juice (about 2 limes, squeezed right before using)
– 1 tsp kosher salt, plus extra for seasoning the fish
– ½ tsp freshly ground black pepper
– ½ tsp smoked paprika, for a subtle smoky kick on the grill
Instructions
1. Preheat your grill to medium‑high heat (about 400°F).
2. Pat the rockfish fillets completely dry with paper towels—this prevents sticking and ensures a crisp exterior.
3. Season both sides of the fillets evenly with ½ tsp kosher salt and the black pepper.
4. Lightly oil the grill grates with a paper towel dipped in olive oil to avoid flare‑ups.
5. Place the fillets skin‑side down on the grill and cook for 4–5 minutes, until the skin is crispy and releases easily.
6. Flip the fillets gently using a spatula and grill for another 3–4 minutes, until the flesh is opaque and flakes with a fork.
7. While the fish cooks, combine the avocados, cilantro, parsley, garlic, olive oil, lime juice, 1 tsp kosher salt, and smoked paprika in a medium bowl.
8. Gently fold everything together until just combined—over‑mixing can make the salsa mushy.
9. Remove the fish from the grill and let it rest for 2 minutes on a plate to allow juices to redistribute.
10. Spoon the avocado salsa verde generously over the warm fillets.
Ready to dig in? The rockfish is tender and flaky with a hint of smokiness, while the salsa adds a creamy, herb‑packed punch. Serve it over a bed of quinoa or with warm tortillas for a quick taco night twist.
Summary
Nourishing your love for seafood has never been easier with these 18 flavorful grilled rockfish recipes. We hope you find a new favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with fellow foodies on Pinterest. Happy grilling!
