Grilled Carp with Lemon Butter Sauce Recipe
Here's a simple recipe for grilled carp that is easy to make for dinner any night of the week.
Enjoy this grilled carp dish drizzled in a lemon and butter sauce. (Photo courtesy of Rydell Danzie)
October 03, 2022
By Rydell Danzie and Vero Rodriguez
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When grilling carp or any other fish, start with a clean grill. Grilling your carp with the skin side down on a clean, hot grill can help prevent your fish from sticking to the grill grates.
Serves: 2 Prep time: 5 minutes Cook time: 20 minutes , or until the meat can be flaked with a fork
Ingredients:
2 (1-pound) carp fillets, skin on 1 tablespoon ground black peppercorn 1/2 tablespoon ground smoked salt 1 tablespoon sweet mesquite rub 1 tablespoon lemon pepper 1 tablespoon blackened rub (I use a rub from Beard BQ Sauce ) ½ cup lemon olive oil 3 tablespoons melted butter (non-salted) 2 lemons Ingredients for Grilled Carp Recipe (Photo courtesy of Rydell Danzie) Directions:
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Preheat your grill to 375 degrees. I use apple wood in my grill. Clean and prepare your carp. Make sure you don’t have any bones still in your carp fillets. If so, remove them with pliers and you are good to go. The smaller bones throughout the fish are abundant. You can leave those in and when cooked they are easily removed. Pat dry your carp fillets to remove any residual water that might still be on them.Ingredients for Grilled Carp Recipe (Photo courtesy of Rydell Danzie) Create your rub/spice mixture. Combine black peppercorn, smoked salt, sweet mesquite rub, lemon pepper, and blackened rub in a bowl. Set aside. Brush both sides of each carp with lemon olive oil. I used lemon olive oil, but if you don’t have any you can use any salad dressing oil you’d like. Add 1 tablespoon of melted butter to the flesh side of each fish. Generously coat the flesh sides with your rub and spice mixture. (Save one tablespoon of the mixture for the sauce later.) The grill should be preheated at this point. Turn your grill temperature up to 400 degrees F, add the carp fillets (skin side down), and close the lid. Cook for 15-20 minutes. The carp will be done when the meat feels like a rare piece of steak and flakes with the touch of a fork. While the fish is grilling, make the sauce. Juice the lemons into the remaining melted butter. Add the remaining rub/spice mixture and ½ tablespoon of the lemon olive oil to the lemon-butter mixture. Mix well. When the carp fillets are done, carefully remove them from the grill. I like to leave the skin on since it will be crispy and act as a plate on top of your plate. Whisk and drizzle your sauce over the top of the grilled fish just before eating.(Photo courtesy of Rydell Danzie) To learn more about the authors of this recipe, Rydell Danzie and Vero Rodriguez of Field to Grill aka F2G, visit: f2goutdoors.com
