Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 4 (6 oz) California corbina fillets

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, oregano, salt, and pepper until emulsified.
  2. Place the corbina fillets in a glass container and pour the marinade over them, ensuring every inch is coated. Marinate for 30 minutes.
  3. Preheat your grill to medium-high heat (approx. 400°F / 200°C). Clean the grates thoroughly and apply a thin layer of oil using a paper towel.
  4. Place the fillets on the grill, pressing down slightly to ensure contact. Grill for 4–5 minutes per side until edges are opaque white and deep grill marks develop.
  5. Remove the fish from the grill when the internal temperature hits 140°F (60°C). Transfer to a warm plate and let rest for 3 minutes to reach a final internal temperature of 145°F (63°C).
  6. Garnish with a fresh squeeze of lemon and serve.