Greek Style Grilled Fish Recipe tastes bright, lemony, garlicky, and just smoky enough to make you feel like you ate dinner on a beach in Crete. It works perfectly for busy weeknights or casual entertaining and takes about 30 minutes total, including marinating and grilling. I tested this version on my tiny backyard grill in sneakers and an apron that says “I cook, you clean,” so we are definitely in this together.

Why Make This Greek Style Grilled Fish Recipe at Home

You get restaurant-level flavor with simple ingredients and very little prep. The marinade uses pantry staples like olive oil, dried oregano, and garlic, so you probably own half of it already.

You control the quality of the fish, the amount of salt, and the level of char. You also skip heavy sauces and keep everything light, fresh, and Mediterranean.

“This Greek Style Grilled Fish Recipe tastes like a seaside taverna special and comes together so easily that it feels almost suspicious ★★★★★”

Ingredients You Need

Fish

1 ½ to 2 pounds firm white fish
- Great choices: sea bass, branzino, snapper, grouper, halibut, cod, or mahi mahi
- Use fillets about 1 to 1 ½ inches thick or small whole fish, cleaned and scaled
- Frozen fish works fine; thaw it overnight in the fridge and pat it very dry

Marinade

¼ cup extra virgin olive oil
- Use a good-tasting one since you taste it directly
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon lemon zest
3 to 4 garlic cloves, very finely minced or grated
1 ½ teaspoons dried oregano
- Greek oregano tastes ideal, but regular Mediterranean oregano works well
1 teaspoon dried thyme or 2 teaspoons fresh leaves, chopped
½ to 1 teaspoon kosher salt, to taste
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes, optional, for a gentle kick

Finishing Touches

2 tablespoons extra virgin olive oil, for drizzling
Juice of ½ lemon, plus extra lemon wedges for serving
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped, optional but highly recommended
Extra pinch of kosher salt and pepper

Optional Add-Ons For The Grill

1 small red onion, sliced into thick rings
1 bell pepper, cut into wide strips
A handful of cherry tomatoes, skewered
1 small zucchini, sliced lengthwise

Pantry Shortcuts & Substitutions

Use bottled lemon juice in a pinch, but fresh lemon gives brighter flavor.
Replace fresh garlic with 1 teaspoon garlic powder if needed.
Swap dried oregano with an Italian herb blend if that is what you have.
Use skin-on fillets if possible; the skin helps keep the fish together on the grill.

Equipment List

Gas or charcoal grill
Grill brush
Fish spatula or thin metal spatula
Small bowl and whisk for marinade
Shallow dish or zip-top bag for marinating
Tongs
Paper towels
Oil for the grates: neutral oil with high smoke point (avocado, canola, or grapeseed)
Instant-read thermometer, very helpful for perfect doneness

Tips & Mistakes

Preheat the grill until it gets hot enough; medium-high heat gives nice grill marks without burning.
Oil the grates well; rub a folded paper towel dipped in oil over clean hot grates with tongs so the fish releases easily.
Pat the fish very dry before marinating to avoid steaming and to get better char.
Do not over-marinate delicate fillets; 15 to 20 minutes in the fridge usually works best.
Keep skin on if possible; the skin acts like a built-in nonstick layer and protects the flesh.
Use a thin metal spatula; it slides under the fish more easily than a thick one.
Avoid flipping the fish more than once; constant flipping makes it break apart.
Do not walk away from the grill; fish cooks fast and goes from perfect to dry quickly.
Pull the fish off when it looks just slightly underdone; it keeps cooking a bit off the grill.
Season again lightly after grilling with a pinch of salt and a squeeze of lemon to wake up the flavors.

How to Make Greek Style Grilled Fish Recipe

Step 1: Prep the Fish

Pat the fish dry on all sides with paper towels. Check for any pin bones and pull them out with tweezers if needed. If you use whole fish, score the skin with 2 to 3 shallow diagonal cuts on each side so the marinade penetrates better.

Step 2: Mix the Marinade

In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, thyme, salt, pepper, and red pepper flakes. Taste a tiny bit and adjust salt or lemon to your liking. You want a bright, punchy flavor because the grill softens it slightly.

Step 3: Marinate The Fish

Place the fish in a shallow dish or zip-top bag. Pour the marinade over, coat the fish on all sides, and tuck some marinade into the scored cuts or cavity if you use whole fish. Chill in the fridge for 15 to 30 minutes while you heat the grill.

Step 4: Preheat And Prep The Grill

Heat the grill to medium-high. Clean the grates with a grill brush. Dip a folded paper towel in neutral oil and rub it over the hot grates with tongs so the fish does not stick.

Step 5: Grill The Fish

Place the fish on the grill, skin side down if it has skin. Close the lid and cook without moving it for 3 to 5 minutes for fillets, depending on thickness, or 6 to 8 minutes for small whole fish. You want the fish to release easily from the grates and show nice grill marks before you flip.

Flip gently with a thin spatula. Cook another 2 to 4 minutes for fillets or 5 to 7 minutes for whole fish, until the thickest part flakes easily and an instant-read thermometer reads about 130 to 135°F. If the outside browns too quickly, move the fish to a cooler part of the grill.

Step 6: Grill Optional Vegetables

While the fish cooks or rests, grill the onion rings, bell pepper strips, zucchini slices, and cherry tomato skewers. Brush them lightly with olive oil and sprinkle with salt and pepper. Grill until they soften and char slightly, then pull them off to a platter.

Step 7: Finish With Lemon And Herbs

Transfer the grilled fish to a serving platter. Drizzle with a little extra olive oil and squeeze fresh lemon juice over the top. Sprinkle with chopped parsley and dill, plus a light pinch of salt and pepper.

Step 8: Rest Briefly And Serve

Let the fish rest for 3 to 5 minutes so the juices settle. Arrange the grilled vegetables and extra lemon wedges around it. Serve right away while the fish still tastes hot and flaky.

Variations I’ve Tried

Use salmon fillets with the same marinade and add a little smoked paprika for a deeper flavor. Try swordfish or tuna steaks and shorten the cooking time slightly so the center stays juicy. Swap dill with fresh basil and add a few halved cherry tomatoes on top for a slightly different Mediterranean twist.

Use orange juice and zest along with lemon for a softer citrus profile that kids often love. Add a spoonful of capers and a few thin slices of garlic on top of the cooked fish for a briny finish. Serve the grilled fish over a simple orzo salad with cucumber, tomato, and olives for an easy all-in-one meal.

How to Serve Greek Style Grilled Fish Recipe

Serve Greek Style Grilled Fish Recipe with warm pita or crusty bread, a big Greek salad, and maybe some roasted potatoes or lemon rice. Add a side of grilled vegetables, cucumber yogurt sauce, or a simple tomato and cucumber salad. Offer extra lemon wedges and a drizzle of olive oil at the table so everyone can adjust flavor.

Pair it with sparkling water, iced tea, or a citrusy mocktail for a fresh, clean finish. This meal works well for both weeknight dinners and relaxed backyard gatherings.

How to store

Cool leftovers to room temperature within 30 minutes, then store them in an airtight container in the fridge for up to 2 days.
For the freezer, wrap portions tightly in plastic, then place them in a freezer bag or container and freeze for up to 2 months.
Reheat gently in a covered skillet over low heat with a splash of water or broth until warmed through, or warm in a 275°F oven for 8 to 10 minutes.
Avoid microwaving on high; if you use a microwave, heat at 50 percent power in short bursts so the fish does not dry out.