Perfect for grilling season, this easy 20 minute seafood recipe is made with white fish grilled until flaky then drizzled with a creamy tahini lemon sauce. The perfect mess-free dinner recipe!
With the weather finally warming up here in Michigan, you can find me making most of my dinners outside! Grilling season is finally here, and it should come as no surprise that I couldn’t be happier. As I also love to host, I thought I’d share a great dish that can easily be served for backyard gatherings and parties! My Grilled White Fish with Tahini Lemon Sauce uses only a few simple ingredients, but will be a total hit!
I never hesitate to make seafood at home, and neither should you! Salmon with Lemon and Oregano, Thai Basil Shrimp; it’s all so good! Plus, it’s so easy to get fresh seafood at your local D&W Fresh Market. And to make it even easier, I usually get my groceries delivered, or ready for me to simply pick-up.
Why You’ll Love This Grilled Fish
- Ready to eat in under 20 minutes!
- Easy to spice up or keep it mild to please even the pickiest of eaters.
- By doing most of the cooking outside, you don’t heat up your house!
Ingredients
- Fish: Any white fish will do, like tilapia, cod, halibut, grouper, or walleye.
- Olive oil:
- Pine nuts:
- Tahini:
- Lemon juice:
- Garlic:
How to Make Grilled White Fish with Tahini Lemon Sauce
Step 1. Start by patting your fish filets dry, then drizzling with olive oil.
Step 2. Season with salt and pepper, then use a brush to make sure evenly coated.
Step 3. Once your grill is preheated to high heat, place your fish on the grill and reduce heat. Close the lid, and let cook 7-10 minutes.
Step 4. While fish is cooking, toast your pine nuts either in a dry pan or in the oven on a prepared baking sheet.
Step 5. While pine nuts are toasting, make your tahini sauce by squeezing your lemon juice into a bowl, along with your grated garlic.
Step 6. Add the tahini, some salt to taste, and cayenne if you like a kick of heat, then whisk together.
Serve alongside lemon slices and fresh parsley, and enjoy your Grilled White Fish with Tahini Lemon Sauce!
Frequently Asked Questions
You’ll know it’s ready when it flakes easily with a fork, or by using a meat thermometer and the internal temp reaches 145.
You can really grill any white fish, but my favorites are tilapia and walleye.
Yes! I love tahini sauce with all kinds of protein: seafood, chicken, and beef!
More Grilling Recipes
- Grilled Shrimp Tacos with Cabbage Slaw
- Coffee Rubbed Ribeye
- Smoky Grilled Pork Chops
- Grilled Salmon with Lemon Garlic Sauce
- Blue Cheese Stuffed Burgers
Eat It, Like It, Share It!
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Whether you’re needing a quick delicious meal for your family, friends, or more, my Grilled White Fish with Tahini Lemon Sauce is sure to please.
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Grilled White Fish with Tahini Lemon Sauce
Recipe Video
Ingredients
Instructions
- Preheat grill to high. Pat fish filets dry with paper towel to remove any excess moisture. Drizzle with olive oil then sprinkle with salt and pepper. Use a pastry brush to make sure fish is evenly coated with oil and seasoned on both sides.4 filets fish, 2 tablespoons olive oil, salt and pepper
- Once your grill has pre-heated, place the fish on the grill, reduce heat to low and close the lid. Cook for 7-10 minutes on one side(more or less depending on thickness of fish filet.) You'll know the fish is ready when it flakes easily with a fork.
- While the fish is grilling, carefully toast pine nuts in a dry pan until toasted, about 6-8 minutes.1/4 cup pine nuts
- While pine nuts are baking, whisk the tahini sauce in a small bowl. Add the warm water 1-2 tablespoons at a time or until mixture becomes a nice saucy consistency.1/4 cup tahini, 2 tablespoons lemon juice, 1 teaspoon salt, 1 clove garlic, pinch cayenne, warm water
- Once the fish is cooked, drizzle with tahini sauce and topwith toasted pine nuts and minced parsley. Serve with lemon wedges.
Last Step:
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Liz’s Notes
Nutrition
Disclosure: This recipe was developed in partnership with Spartan Nash. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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