Grilled Wild Pacific Rockfish with Garlic Herb Butter

Megan Mitchell takes you to 1 Catalina Island to grill up some neighborhood Catalina Rockfish on a bed of preserved lemons.

Grilled Wild Pacific Rockfish with Garlic Herb Butter
Grilled Wild Pacific Rockfish with Garlic Herb Butter


  • 1 (8 ounces) Rockfish fillet, skin on, scored
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon and 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 untreated cedar plank
  • Preserved lemons


  1. Soak an untreated cedar plank in water with 1 tablespoon of salt, weighting it with something heavy, so it stays submerged at least 1 hour to overnight.
  2. Turn grill burners on high for 5 minutes, and season fish with salt and pepper.
  3. Drizzle with extra virgin olive oil. Let stand for 5 minutes
  4. Place soaked cedar plank on hot grill, close lid heat for 5 minutes.
  5. Brush plank with extra virgin olive oil.
  6. Place preserved lemon slices on cedar plank and lay rockfish filet on top of lemon slices.
  7. Turn burners to low, and cook covered until rockfish is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature.
  8. Let sit for 5 minutes.


  • 2 large lemons, scrubbed and dried
  • 3/4 cups of lemon juice (about 4 lemons)
  • 2 Tablespoon of coarse sea salt
  • 2 Fresh Bay Leaves


  1. Slice large cleaned lemons 1/4 inch thick.
  2. Place lemon slices and salt in alternating layers in a mason jar.
  3. Pour lemon juice in a jar and add bay leaves.
  4. Cover tightly and let sit for at least one hour.



  • 2 garlic cloves, finely minced
  • 1/2 cup flat-leaf parsley, finely chopped
  • 1/2 cup oregano, finely chopped
  • 2 teaspoons finely chopped preserved lemon rind
  • Juice of one preserved lemon slice
  • Salt and Pepper


  1. Pull Parsley and oregano off stems.
  2. Wash and dry both herbs. Finely mince garlic, parsley, oregano.
  3. Cut off the lemon rind of preserved lemon, making sure not to cut any of the pith.
  4. Reserve cut lemon.
  5. Finely chop the rind.
  6. Mix all ingredients together on a cutting board and chop together.
  7. Squeeze the cut lemon slice over the mixture.
  8. Add salt and pepper to taste.
  9. Transfer to a bowl, until ready to use.
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