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This is a wonderful and simple marinade for fish that is awesome on the BBQ. It also works well for shrimp, so you can try both in one meal and see which you prefer. I prefer it on fish, but both are tasty. We normally serve this over rice, but it also goes well over a Parmesan and butter, or olive oil pasta.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 Servings


Cost per serving $0.65 view details
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 3 large cloves garlic, minced
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 1/2 teaspoon dried basil, or 1 1/2 Tbsp fresh basil, minced
  • 2 tablespoons white wine (optional)
  • Kosher salt and freshly ground black pepper to taste
  • 4-5 fillets of fish (Tilapia, Red Snapper, Catfish, Salmon, Rockfish, Monkfish, or whatever you like!)


  1. In a 9x9 baking dish, combine the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine and mix. Add the fish fillets, and use a spoon to coat the fillets on top with the marinade. Sprinkle with kosher salt and freshly ground pepper to taste. Cover, and let marinate for 30 minutes to 1 hour.
  2. Heat an outdoor grill to high heat.
  3. Oil the grill or a grill basket and grill for approximately 3 minutes, turn, then grill for an additional 3 minutes on the other side. Remove when fish is firm but still flaky.

Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 4 servings
Calories 237  
Calories from Fat 175 74%
Total Fat 19.74g 25%
Saturated Fat 2.81g 11%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 98mg 4%
Potassium 258mg 7%
Total Carbs 1.92g 1%
Dietary Fiber 0.5g 2%
Sugars 0.31g 0%
Protein 11.96g 19%
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  • John Spottiswood
    This is an excellent and simple grilled fish recipe. We've mostly used this with fillets, but it is good with a whole fish too. Just make sure to slit the fish down the middle and get lots of the marinade inside. Try it this summer and you won't be disappointed!
    Yo he cocinado/probado esta receta


    • Bill Farley
      17 de Junio de 2011
      Here's some advice and a recipe for grilling salmon:
      Most people wrap a whole salmon or a filet in tinfoil with onions, spices, etc. Salmon is already an oily fish, so this process merely increases the moisture content of the meat when unwrapped. The Native Canadians on the west coast of British Columbia taught me this recipe for salmon:

      1 or 2 thick filets of salmon with skin removed.
      2 cups of freshly squeezed lemon juice
      2 tbls. garlic granules

      Mix lemon juice and garlic powder and pour into a large bake pan.
      Place salmon filets in the bake pan and marinate in the refrigerator.
      After 30 minutes turn filets over and marinade for another 30 minutes.
      Fire up the BBQ/Grill to about a medium heat or slightly higher.
      Place salmon filets skin side down on the grill and smear mayonnaise on top of each filet.
      For a 1 inch thick filet I'd estimate about 12 - 15 minutes for the first side and about 8 - 10 minutes for the flip side.
      Serve with basmati brown rice and a fresh salad.
      Very delicious and much better than the soggy tinfoil process.

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