Grilled Fish with Lemon and Capers is a delicious summer dinner, and you can make this with any fish that’s firm enough to cook on the grill!

PIN Grilled Fish with Lemon and Capers!

This Grilled Fish with Lemon and Capers is something I first made back in the days when I was grilling fish on a houseboat at beautiful Lake Powell. At the lake I often made this with halibut, back in the days before it got to be so expensive. But now the Wild Pacific Mahi Mahi I love from Costco is a perfect choice for this recipe if Halibut isn’t in the budget!

And when it’s summer I’m always wanting to cook fish on the grill, and I think this flavorful marinade with lemon juice, lemon zest, capers, Dijon, and just a touch of onion and garlic flavor would be good on just about any type of fish that’s firm enough to grill! See some ideas below for other types of fish you can use with this extra-flavorful marinade.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• white fish fillets
• oil for oiling grill
• lemon pieces for serving fish (optional)
• lemon zest
• fresh squeezed lemon juice
• Dijon mustard (affiliate link)
• extra virgin olive oil
• Capers (affiliate link)
• Garlic Powder (affiliate link)
• Onion Powder (affiliate link)
• Dried Parsley (affiliate link)
• fresh ground black pepper

What kinds of white fish can you use for Grilling?

What kind of fish should you use when a recipe calls for “white fish?” White fish refers to mild-flavored quick cooking fillets of fish such as cod, bass, grouper, haddock, catfish, and snapper and you can use any of those as long as they are thick enough for the grill. You can also use pieces of halibut, Mahi Mahi, Swordfish, or Tuna for this recipe.

Why did I use dried herbs in the fish marinade?

I love to use fresh herbs in cooking, but in marinades like this I use ingredients like onion powder, garlic powder and dried parsley because they don’t leave clumps of onion, parsley, or garlic on the fish or meat when it’s grilled.  If you prefer to use fresh onions, garlic, or parsley, I would increase the amounts a little.

Tips for Marinating Fish for the Grill:

If you’re a regular follower of my site you know how I love to marinate chicken, pork chops, beef, and lamb when I’m cooking it on the grill. For meats I often use a long marinating time, sometimes even marinating overnight and cooking the next day. I also like marinating fish for a flavor boost, but fish doesn’t need more than a few hours of marinating time, especially with marinades that have lemon or lime juice.

How can you cook this grilled fish without an outdoor grill?

If you don’t have an outdoor grill (or it’s not grilling weather), grilled fish like this can easily be cooked on a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman Grill cooks both sides at once so grilling time will be a lot shorter!

How to Make Grilled Fish with Lemon and Capers:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Try This Next Za’atar Chicken

1. Thaw frozen fish overnight in the fridge. (The Mahi Mahi I get at Costco comes individually wrapped like this, which does make them handy to keep in the freezer.)
2. Drain thawed fish in a colander, then press between paper towels to remove excess liquid.
3. Zest the lemon and squeeze the juice. Chop capers, and give lemon zest a chop if it’s not very fine.
4. Whisk together lemon zest, lemon juice, Dijon, chopped capers, olive oil, garlic powder, onion powder, dried parsley, and black pepper.
5. Put the fish in a Ziploc bag and pour in the marinade. Let fish marinate in the fridge for 1-2 hours.
6. When you want to cook, drain the fish, and let it come to room temperature.
7. Spray grill with non-stick grilling spray or brush with oil, then preheat to high.
8. Lower heat to medium-high when you put fish on the grill.
9. To get criss-cross grill marks, first lay fish at an angle and cook 2-3 minutes, or until you see nice marks when you lift the edge.
10. Rotate fish on the same side but going the opposite angle and cook 2-3 minutes, or until you see opposite grill marks.
11. Turn fish over and cook about 2-3 minutes on the other side. Fish is done when it feels firm, but not hard, to the touch. I cooked these pieces of fish about 9 minutes total.
12. Serve hot, with additional lemon to squeeze on at the table if desired.

Make it a Low-Carb Meal:

The salad shown with the grilled fish in this photo is Chopped Greek Salad with Peperoncini, and that was a tasty combination. For a low-carb dinner this would also be delicious with Easy Grilled Vegetables, Grilled Zucchini Caprese Salad, or Cucumber Salad with Balsamic Dressing.

More Tasty Recipes for Cooking Fish:

Ingredients

Ingredients

• 4 Mahi Mahi filets
• 1 T oil for oiling grill grates
• lemon pieces for serving fish (optional)

Marinade Ingredients

• 1 T lemon zest (more or less to taste)
• 3 T fresh squeezed lemon juice
• 1 tsp. Dijon mustard
• 1/4 cup extra virgin olive oil
• 1 T capers, chopped (or more if you really like capers)
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried parsley
• 1/2 tsp fresh ground black pepper

Instructions

1. If you’re using frozen fish it’s best to thaw overnight in the fridge, but in a pinch you can thaw them in cold water
2. Drain the thawed fish in a colander, then put between layers of paper towels and press down to remove the water
3. Zest the lemon and squeeze the lemon juice. Chop up the capers a little, and you can also give the lemon zest a chop if it’s in large pieces
4. Then whisk together the lemon zest, lemon juice, Dijon, chopped capers, olive oil, garlic powder, onion powder, dried parsley, and black pepper to make the tasty marinade
5. Put the fish pieces in a small Ziploc bag and pour in the marinade. Let fish marinate in the fridge for 1-2 hours. (Don’t leave it much longer than that or the lemon juice will start to “cook” the fish
6. When you’re ready to cook, drain the fish, catching the marinade to discard if you don’t want that going down your drain. Let fish come to room temperature.
7. Spray the grill with non-stick grilling spray or brush with oil, then preheat the grill to high.
8. Lower heat to medium-high when you put fish on the grill. To get criss-cross grill marks, first lay fish at an angle across the grill grates and cook 2-3 minutes, or until you see nice marks when you lift the edge
9. Rotate fish on the same side but going the opposite angle and cook 2-3 minutes, or until you see opposite grill marks
10. Turn fish over and cook about 2-3 minutes on the other side. Fish is done when it feels firm, but not hard, to the touch. I cooked these pieces about 9 minutes total
11. Serve hot, with additional lemon to squeeze on at the table if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 394Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 174mgSodium: 290mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 49g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Fish with Lemon and Capers is not only delicious, it’s perfect for any low-carb or Keto eating plan or any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more grilled fish recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite recipe for grilled fish was first posted in 2011! The recipe was last updated with much better photos and more information in 2023.

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Zucchini Greek Salad (Video)

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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