2 tbsp olive oil

2 tbsp seasoned rice wine vinegar

2 tbsp soy sauce

1 tbsp lemon juice

1 tsbp lemon zest

1 tbsp lemongrass, chopped

1 tbsp ginger, grated

1 tsp garlic, minced

½ tsp kosher salt

1.5 pounds rockfish fillet


In a large zip-top food storage bag, mix together oil, vinegar, soy sauce, lemon juice, zest, lemongrass, ginger, garlic, and salt. 

Rinse your rockfish fillets and pat dry with a paper towel. Remove the pin bones from the rockfish fillets, they run lengthwise along each fillet. You can use tweezers and pull the bones out in the same direction that they are pointing.

Add fish; refrigerate and allow to marinate for about 1 hour.

Heat grill to medium-high heat or until ashes are white. Oil grill grate; grill fish 3-4 minutes, flip and continue cooking 3-4 minutes until internal temperature reaches 145°F. Enjoy!

Adapted from Main & Vine.