There’s something special about firing up the grill on a warm evening and cooking a simple, satisfying meal the whole family can enjoy together. This Grilled Fish with Yellow Rice and Sautéed Pea Tips is one of our favorite ways to do exactly that. Fresh fish is seasoned simply, Stuffed with variety kind of herbs or whatever herbs available in your garden. then laid on a screaming-hot griddle pan and left alone until it develops a beautiful golden crust. The result is tender, juicy fish with just the right amount of smoky flavor. Alongside it we serve fragrant yellow rice and a quick sauté of fresh pea tips, creating a complete plate that feels both comforting and fresh.
What we love most about this recipe is how straightforward and flexible it is. The fish can be whatever looks best at the market that day. In the video, we use Branzino (European Sea Bass) , Red Snapper , New Zealand Snapper. The yellow rice comes together with just a few pantry staples, and the pea tips take only a couple of minutes in a hot pan with butter and salt. A light touch of rose water in the rice adds a gentle aromatic note that makes the whole meal feel a little more special without any extra work. It’s the kind of dinner that looks impressive on the table but comes together with calm, simple steps.
Ingredients
For the grilled fish:
- Fresh whole fish or fillets, cleaned and descaled
- Salt
- Olive oil
- Garden Herbs , we use Thyme, Oregano, Tarragon, Black Licorice Herb
- Lemon
For the yellow rice:
- Rice
- Bouillon powder
- Salt
- Cardamom
- Saffron
- Turmeric
- Butter (optional — it will give a very nice aroma and richness)
- A bit of rose water
For the pea tips:
- Fresh pea tips
- Butter
- Salt
Instructions
- Start by preparing the fish. Ask your fishmonger to gut and descale the fish for you if needed, then Rinse again when you get home, pat the fish dry thoroughly. Season lightly with salt and olive oil ,stuffed with all your herbs and set aside while you heat the grill.
- Prepare the Yellow Rice, Use Rice cooker for the easier and time saving option, wash the rice and add water in the rice, follow by Rose water, Cardamoms, Turmeric, Saffron, Salt, Bouillon powder, Olive Oil, and Stir well , Add a cube of butter (optional) and close the lid, let it cook probably aro9uns 15 minutes.
- Start cooking the Fish by Heating the BBQ grill with a griddle pan until it is super hot. Once the pan is ready, drizzle some oil on the pan, lay all the stuffed fish on the pan without moving them after you put them down. Let them cook undisturbed for 4-5 minutes so they develop a nice crust. close the BBQ grill lid.
- After 4-5 minutes of cooking, lower the heat to medium low, open the BBQ grill lid and flip all the fish to another side. Then close the lid back down and let it cook for another 4-5 on medium low or low heat.
- While the fish is grilling, check your rice when it’s already cooked, add a bit of rose water to give it a nice aromatic flavor. Cover with the lid for another 5 minutes and let the heat cook the rose water a bit and it is ready to serve.
- For the green side dish, heat a pan with a tiny bit of butter and quickly sauté the pea tips. Season with salt and cook just until tender and bright green. This only takes a few minutes.
- Once the fish is cooked through and has a golden exterior, remove it from the grill. Serve the grilled fish alongside the fragrant yellow rice and the buttery pea tips sauté. Enjoy!
This Grilled Fish dinner has become one of our regular warm-weather meals. It uses simple ingredients, comes together without stress, and always disappears quickly from the table. We hope it brings the same comfort and satisfaction to your kitchen that it brings to ours.
Simply living our beautiful lives — one recipe at a time.
The Best BBQ Grilled Fish Recipe,Red Snapper,Branzino Served with Yellow Rice & Sautéed Pea Tips
Ingredients
Method
- Instructions
- Start by preparing the fish. Ask your fishmonger to gut and descale the fish for you if needed, then Rinse again when you get home, pat the fish dry thoroughly. Season lightly with salt and olive oil ,stuffed with all your herbs and set aside while you heat the grill.
- Prepare the Yellow Rice, Use Rice cooker for the easier and time saving option, wash the rice and add water in the rice, follow by Rose water, Cardamoms, Turmeric, Saffron, Salt, Bouillon powder, Olive Oil, and Stir well , Add a cube of butter (optional) and close the lid, let it cook probably aro9uns 15 minutes.
- Start cooking the Fish by Heating the BBQ grill with a griddle pan until it is super hot. Once the pan is ready, drizzle some oil on the pan, lay all the stuffed fish on the pan without moving them after you put them down. Let them cook undisturbed for 4-5 minutes so they develop a nice crust. close the BBQ grill lid.
- After 4-5 minutes of cooking, lower the heat to medium low, open the BBQ grill lid and flip all the fish to another side. Then close the lid back down and let it cook for another 4-5 on medium low or low heat.
- While the fish is grilling, check your rice when it’s already cooked, add a bit of rose water to give it a nice aromatic flavor. Cover with the lid for another 5 minutes and let the heat cook the rose water a bit and it is ready to serve.
- For the green side dish, heat a pan with a tiny bit of butter and quickly sauté the pea tips. Season with salt and cook just until tender and bright green. This only takes a few minutes.
- Once the fish is cooked through and has a golden exterior, remove it from the grill. Serve the grilled fish alongside the fragrant yellow rice and the buttery pea tips sauté. Enjoy!
Nutrition
Video
Notes
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