Grilled Rockfish

Megan Mitchell takes you to one Catalina Island to grill up some local Catalina Rockfish on a bed of preserved lemons.


  • 1 (8 ounces) Rockfish fillet, skin on, scored
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon and 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 untreated Cedar plank
  • Preserved lemons


  1. Soak an untreated cedar plank in water with 1 tablespoon of salt, weighting it with something heavy, so it stays submerged at least 1 hour to overnight.
  2. Turn grill burners on high for 5 minutes, and season fish with salt and pepper.
  3. Drizzle with extra virgin olive oil. Let stand for 5 minutes
  4. Place soaked cedar plank on hot grill, close lid heat for 5 minutes.
  5. Brush plank with extra virgin olive oil.
  6. Place preserved lemon slices on cedar plank and lay rockfish filet on top of lemon slices.
  7. Turn burners to low, and cook covered until rockfish is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature.
  8. Let sit 5 minutes.