Grilled Lemon-Basil Fish Fillet (Fileh Mahi Kababi)

Rinse the fish pieces briefly under cold water and pat them completely dry with paper towels. Dry fish grills more evenly and develops better color.

In a small bowl, mix the lemon juice, minced garlic, chopped basil, olive oil, soy sauce, and black pepper until well combined.

Using a brush, coat all sides of the fish pieces generously with the marinade.

Arrange the fish in a grilling basket or directly on a well-oiled grill grate over medium-high heat.

Grill fish pieces about 1.5 cm thick for 4–6 minutes total, turning once if needed, until the flesh turns opaque and flakes easily with a fork. Baste once more with the remaining marinade during grilling.

Remove from the grill and serve immediately, accompanied by grilled vegetables and fresh lemon slices if desired.