Grilled Citrus Herb Fish With Black Truffle Oil
Bright citrus, fresh herbs, and rich black truffle come together in this elegant grilled fish recipe made with premium avocado oil and finished with a delicate drizzle of black truffle infused olive oil. Flame-grilled until perfectly tender and topped with parsley and lime, this simple yet elevated dish delivers bold savory depth with clean, balanced flavor in every bite. Perfect for weeknight dinners or special occasions alike.
Ingredients
Ingredients
- 4 8 oz fillets of a fatty or moderately fatty fish (pompano, snapper, or similar), skin-on preferred
- 3 tablespoons De La Rosa Avocado Oil we sell this too !
- De La Rosa Truffle Salt to taste
- Freshly cracked black pepper to taste
- 1 tablespoon dried Italian herb blend
- 2 limes halved
- 2 tablespoons fresh parsley finely chopped
- De La Rosa Black Truffle Infused Olive Oil for finishing
Instructions
Instructions
- Pat the fish fillets dry with paper towels. Brush both sides lightly with avocado oil to help the seasoning adhere and promote a clean grill sear.
- Season evenly with truffle salt, freshly cracked black pepper, and dried Italian herbs. Let the fillets rest for a few minutes while you preheat your grill to medium-high heat.
- Place the fillets on the grill skin-side up and cook for 3–4 minutes without moving them, allowing the exterior to lightly sear and release naturally. Carefully flip and continue grilling for another 2–3 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from heat and immediately finish with a fresh squeeze of lime over each fillet. Drizzle lightly with black truffle infused olive oil, allowing the aroma to bloom over the warm fish, then garnish with freshly chopped parsley.
- Serve immediately while warm, with extra lime wedges on the side for brightness.
Notes
Notes & Creative Uses
- Make it a full plate
Serve alongside roasted potatoes, grilled asparagus, or a simple arugula salad—the black truffle pairs especially well with earthy, roasted vegetables. - Swap the fish
This method works beautifully with snapper, branzino, salmon, or even scallops—just adjust cook time based on thickness. - Try it over pasta
Flake the grilled fish and toss it with warm pasta, a touch of reserved pasta water, and an extra drizzle of truffle oil for a quick, restaurant-style dish. - Elevate your sides
Use the same truffle salt and oil combo on fries, mashed potatoes, or roasted vegetables to tie the whole meal together. - Keep it light, or go richer
For a brighter finish, add extra lime and herbs. For a deeper, more indulgent profile, pair with a creamy side like risotto or whipped potatoes. - Perfect for entertaining
Plate on a large serving dish, finish with a final drizzle of truffle oil and fresh herbs, and serve family-style for an effortless, elevated presentation.
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