Ingredients:

  • 1/2 cup (120 ml) extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1/4 cup (15 g) fresh cilantro, chopped
  • Salt and pepper to taste
  • 4 (6-ounce or 170 g each) corbina fillets, skin on
  • Lemon wedges, for serving

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, garlic, and Dijon mustard.
  2. Stir in chopped parsley and cilantro. Season with salt and pepper.
  3. Place corbina fillets in a shallow dish or zip-top bag. Pour the marinade over the fish
  4. Let it marinate in the refrigerator for 30 minutes.
  5. Preheat your grill to medium-high heat.
  6. Remove fillets from marinade and shake off excess. Place fillets skin-side down on the grill.
  7. Grill for 5-6 minutes, then use tongs to flip and grill for another 5-6 minutes or until the fish is opaque and flakes easily with a fork.
  8. Serve grilled corbina with lemon wedges and enjoy!