Lately I've been experimenting with spice rubs and simple marinades for grilled or broiled fish.

I'm all about keeping things quick and easy. Here are a couple of my latest fresh and aromatic ways to dress up fish fillets.


Photo courtesy of iStockphoto, Jack Puccio

Lemon and Thyme Grilled Fish
serves 4

4, 1-inch thick pieces swordfish or tuna, about 6 ounces each
juice from 2 lemons
fresh thyme
olive oil
salt and freshly ground pepper

Prepare a medium-hot charcoal or gas grill, or heat a grill pan over medium-high heat.
Squeeze the lemons over the fish, dust with salt and pepper, drizzle olive oil over and allow to sit at room temperature for 15 to 30 minutes.
Cook the fish for 4 to 5 minutes per side.
White fish should be opaque all the way through but not dry and tuna should be pink in the middle.
*this would also be wonderful with some Dijon mustard brushed on just before grilling

Indian Spiced salmon
serves 4

4, 6 ounce salmon fillets
2 tablespoons garam masala or other Indian spice blend
olive oil
fresh cilantro, chopped
salt and freshly ground pepper

Mix the spices with a little oil, rub all over the salmon and allow to sit at room temperature for 15 minutes.
Grill the salmon fillets for about 8 minutes, until cooked through.
Serve, sprinkled with the chopped cilantro.