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Citrusy Grilled Fish

Citrusy Grilled Fish

By Kimi Werner

In her new cookbook, Kimi’s Kitchen, Kimi Werner shares this bright, six-ingredient marinade that lets the natural flavor of fresh fish shine. Quick and effortless to prepare, it’s a dependable staple she returns to often—and one she’s passed along to friends around the world who continue to make it again and again. While Kimi typically uses Thai basil from her garden, she encourages cooks to use whatever fresh herbs they have on hand, allowing the herbs to shape the dish’s final flavor profile.

Prep Time

30 Min

Cook Time

10 Min

Pellets

Apple
Yields: 6 Servings

Ingredients

main
  • 2 Pound
  • boneless, skinless grouper fillets
  • 1 Cup
  • olive oil
  • 2/3 Cup
  • roughly chopped Thai basil or whatever fresh herbs of your choosing
  • 1/2 Cup
  • shoyu
  • 1/4 Cup
  • freshly squeezed lemon juice
  • 4 Clove
  • garlic, roughly chopped
  • To Taste
  • freshly ground black pepper
Units of Measurement:

BEFORE YOU GET STARTED

Kimi uses fresh grouper she caught herself, but this recipe is flexible and can be used on whatever fish you have access to.

Suggested fish alternatives: White seabass, ’ahi, mahimahi

Steps

  • Step 1

    Cut the fish into 4 to 6 portions. In a medium mixing bowl, combine the olive oil, basil, shoyu, lemon juice, garlic, and pepper, and stir briefly. Place the fish pieces in the bowl and fully submerge them in the liquid. Cover and store in the fridge for at least 30 minutes or up to 2 hours.

    Ingredients

    • 2 Pound boneless, skinless grouper fillets

    • 1 Cup olive oil

    • 2/3 Cup roughly chopped Thai basil or whatever fresh herbs of your choosing

    • 1/2 Cup shoyu

    • 1/4 Cup freshly squeezed lemon juice

    • 4 Clove garlic, roughly chopped

    • To Taste freshly ground black pepper

  • Step 2

    Preheat your Traeger to 450°F with the lid closed for 15 minutes

    450 ˚F / 232 ˚C

  • Step 3

    Remove the fish from the marinade, shake gently, and place on the grill. Cook without moving the fish for 3 to 5 minutes, then flip and grill on the other side for another 3 to 5 minutes, or until the fish is cooked all the way through (you should be able to cut through it easily with a fork.). This is fast, high-heat grilling, so you want to monitor the fish to make sure it doesn’t burn. If it begins to cook too fast, move the fish to a cooler part of the grill. Serve immediately.

  • Step 4

    • Reprinted with permission from Kimi’s Kitchen by Kimi Werner, Nicole Gormley & Jennifer Fiedler, copyright © 2026. Published by Ten Speed Press, a division of Penguin Random House, LLC.
    • Photography by Nicole Gormley, Justin Turkowski, and Perrin James.
    • Shop the book: HERE

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