Fileh Mahi Kababi (فیله ماهی کبابی) — Persian Grilled Lemon-Basil Fish Fillet

• 680 gWhite fish fillets (cod, halibut, sea bass, or mahi-mahi), skinless (4 fillets, about 170 g each, 2–3 cm thick)
• 80 mlLemon juice, freshly squeezed (about 2 large lemons)
• 45 mlExtra virgin olive oil (plus more for greasing the grill)
• 15 mlSoy sauce (adds savory depth; use low-sodium if preferred)
• 12 gGarlic, finely grated (about 3 large cloves)
• 20 gFresh basil leaves, finely chopped (about 1 packed cup)
• 2 gBlack pepper, freshly ground (about 1 teaspoon)
• 6 gFine sea salt (about 1 teaspoon)
• 1 lemonLemon slices (cut into 8 thin slices for grilling and serving)
• 250 gZucchini (cut lengthwise into 8–10 mm planks)
• 200 gRed bell pepper (cut into wide strips)
• 150 gRed onion (cut into 1.5 cm thick rounds)
• 200 gCherry tomatoes (kept whole; use a grill basket or skewers)

Instructions

1. 1

   Pat the fish fillets very dry with paper towels, then check for pin bones and remove with tweezers. In a bowl, whisk lemon juice, 45 ml olive oil, soy sauce, grated garlic, chopped basil, 6 g salt, and 2 g black pepper for 20 seconds until emulsified.

2. 2

   Place fish in a shallow dish in a single layer. Spoon the marinade over both sides, coating evenly. Cover and refrigerate for 30 minutes (no longer than 45 minutes to prevent the lemon from softening the fish). Meanwhile, soak wooden skewers in water if using for tomatoes.

3. 3

   Preheat a grill to medium-high (about 230–260°C / 450–500°F). Clean the grates and oil them lightly using a folded paper towel dipped in oil and held with tongs. Remove fish from the fridge 10 minutes before grilling to take the chill off.

4. 4

   Toss zucchini, bell pepper, onion, and cherry tomatoes with 15 ml olive oil, 3 g salt, and 1 g black pepper. Grill vegetables first: zucchini 3–4 minutes per side, peppers 3–4 minutes per side, onion 4–5 minutes per side, and tomatoes 6–8 minutes total, turning occasionally, until charred and tender.

5. 5

   Arrange lemon slices on the grill for 1–2 minutes per side until lightly caramelized and marked; move them to a cooler spot. Place fish on the hottest part of the grill. Cook 3–5 minutes on the first side without moving, until it releases easily and shows clear grill marks.

6. 6

   Flip the fish carefully with a thin spatula. Grill 2–4 minutes more, depending on thickness, until the center is opaque and flakes easily; target an internal temperature of 52–55°C (125–131°F) for juicy fish. Rest 2 minutes off-heat, then serve with grilled vegetables and lemon slices.