Soy-Free Spicy Grilled Fish
Elevate your grilling game with this flavor-packed Soy-Free Spicy Grilled Fish recipe, designed to deliver bold, smoky heat without compromising dietary needs. Perfectly marinated with a zesty blend of lime juice, garlic, paprika, cumin, chili powder, and a hint of cayenne, each fillet is infused with vibrant spices that bring out the natural taste of tender fish like snapper, cod, or tilapia. This quick and fuss-free recipe takes only 25 minutes from prep to plate, making it ideal for weeknight dinners or outdoor cookouts. Finished on a grill for a deliciously charred exterior, the fish remains moist and flaky, ready to be topped with optional fresh cilantro and served alongside lime wedges for a tangy touch. Whether you're looking for soy-free meal options or a gluten-free dish, this spicy grilled fish recipe is guaranteed to impress your guests and satisfy your cravings!
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Fish fillets (such as snapper, tilapia, or cod)
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 3 cloves Fresh garlic, minced
- 2 teaspoons Ground paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground chili powder
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Pat the fish fillets dry with paper towels and set them aside on a clean plate.
In a small bowl, whisk together the olive oil, lime juice, minced garlic, paprika, cumin, chili powder, cayenne pepper, salt, and black pepper to form a marinade.
Brush the marinade generously over both sides of the fish fillets, making sure they are fully coated. Reserve any leftover marinade for brushing during grilling.
Allow the fish to marinate at room temperature for 10-15 minutes while you preheat the grill.
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and evenly distributed. Lightly oil the grill grates to prevent sticking.
Place the fish fillets on the grill, skin-side down if applicable. Grill for 4-5 minutes on the first side without moving them to ensure they develop a good sear.
Carefully flip the fillets using a wide spatula and grill for an additional 4-5 minutes on the other side, or until the fish flakes easily with a fork and is opaque throughout.
Remove the fish from the grill and transfer to a serving platter. Sprinkle with chopped cilantro if desired, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
