(Inspired by Chef Kathy Gunst/Here & Now, NPR)


  • 4 to 6 whole scallions, ends trimmed
  • 1-pound fish filet with skin (salmon, swordfish, or any type of firm whitefish like cod, haddock, etc.)
  • 2 tablespoons Fresh Harvest olive oil
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon minced fresh chives
  • 1 tablespoon lemon juice, plus very thin lemon slices or wedges
  • Salt and pepper


(Tip: Lay several scallions on the grill as a “bed” for the fish; it adds flavor and keeps the fish from sticking to the grates. You could also lay out long rosemary bunches on the grill for even more aromatics. Be sure to clean and grease the grates well prior to cooking any fish to avoid sticking.)

  1. Preheat a charcoal or gas grill to around 425 degrees.
  1. Place the fish on a large plate. Rub the olive oil, dill, chives, lemon juice, salt and pepper on top. (You can use Fresh Harvest Extra Virgin, Dill, Milanese Gremolata, etc)
  2. Place the scallions in the middle of the grill. Place the fish, flesh side down, on top of the scallions and grill for 5 minutes. Gently, using a wide spatula, flip the fish over trying to leave the scallions in place, and add the lemon slices or wedges and grill for another 5 to 6 minutes, depending on the thickness and type of filet. Remove the fish and lemons (which should have nice grill marks) and serve hot. (Tip: getting the skin nice and crispy is a bonus, but don’t overcook the fish in the process! If your grill grates are clean and well-greased this really helps)

Click here for the best selection of olive oil and balsamic vinegar

Print Friendly, PDF & Email