23 Delicious Fall Grilled Fish Recipes to Try

As the leaves turn golden and the air becomes crisp, it’s the perfect time to bring the flavors of fall to your dinner table.

Grilled fish is a light yet satisfying choice that pairs beautifully with seasonal ingredients like apples, squash, cranberries, and warm spices.

From sweet and tangy glazes to earthy roasted vegetables and herb-infused marinades, fall grilled fish recipes offer a delightful balance of smoky, savory, and sweet flavors.

Whether you’re entertaining guests or enjoying a cozy family meal, these 23 fall grilled fish recipes will inspire your autumn cooking with elegance, simplicity, and seasonal flair.

23 Delicious Fall Grilled Fish Recipes to Try

Fall is a season of abundance, warmth, and comfort, and there’s no better way to celebrate it than with seasonal grilled fish.

These 23 fall grilled fish recipes showcase the versatility of seafood paired with autumn flavors, allowing you to enjoy healthy, flavorful meals that feel both festive and comforting.

From sweet fruit glazes to savory herb rubs, roasted vegetables, and spiced reductions, these dishes will make your fall dinners memorable.

Fire up the grill, embrace the season’s bounty, and let these recipes inspire your next autumn feast.

Grilled Maple Glazed Salmon with Roasted Apples

This recipe brings the flavors of fall directly to your plate with rich, buttery salmon glazed in a maple-Dijon marinade.

Paired with roasted apples and a hint of cinnamon, this dish balances sweet, savory, and smoky notes, making it perfect for a crisp autumn evening.

Ingredients:

• 4 salmon fillets (6 oz each, skin on)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp ground cinnamon
• 2 apples (Honeycrisp or Gala), sliced into wedges
• 1 tbsp butter, melted
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, garlic, cinnamon, salt, and pepper until smooth.
2. Place salmon fillets in a shallow dish and pour half of the marinade over them. Cover and refrigerate for 30 minutes, reserving the rest of the glaze for basting.
3. Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
4. Toss apple wedges with melted butter, a pinch of cinnamon, and salt. Place them in a grill basket or directly on the grill. Grill until tender and slightly charred, about 5–7 minutes.
5. Place salmon skin-side down on the grill. Cook for 5–6 minutes per side, brushing with the reserved glaze until the salmon is caramelized and cooked through.
6. Remove from the grill and serve salmon alongside roasted apples. Garnish with fresh thyme.

This grilled maple glazed salmon is autumn comfort on a plate.

The maple-Dijon glaze caramelizes beautifully while the roasted apples bring out a sweet-tart contrast that perfectly complements the richness of the fish.

It’s an elegant yet cozy fall dinner.

Smoky Grilled Trout with Pumpkin Seed Pesto

This earthy fall-inspired recipe highlights tender grilled trout paired with a vibrant pumpkin seed and cilantro pesto.

The smoky char from the grill combines with the nutty, herbaceous pesto, creating a rustic and nourishing dish ideal for cool evenings outdoors.

Ingredients:

• 4 whole trout, cleaned and butterflied
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper to taste
• 1/2 cup pumpkin seeds (pepitas), toasted
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh parsley
• 1/4 cup Parmesan cheese, grated
• 1/3 cup olive oil (for pesto)
• 1/2 tsp smoked paprika

Instructions:

1. Preheat the grill to medium heat. Lightly brush trout with olive oil and season with salt, pepper, lime juice, and smoked paprika.
2. To make the pesto, blend pumpkin seeds, cilantro, parsley, Parmesan, garlic, and olive oil in a food processor until smooth. Adjust seasoning with salt and lime juice if needed.
3. Place trout skin-side down on the grill. Cook 4–5 minutes per side until the flesh is opaque and flakes easily with a fork.
4. Remove from grill and serve each trout drizzled generously with pumpkin seed pesto.
5. Pair with roasted fall vegetables like squash or carrots for a complete meal.

This smoky grilled trout with pumpkin seed pesto is a refreshing take on fall flavors.

The pesto adds nutty depth and herbaceous brightness, balancing the richness of the fish.

It’s a dish that celebrates the season’s harvest while keeping things light and wholesome.

Grilled Swordfish with Butternut Squash Puree

Swordfish’s meaty texture pairs beautifully with the velvety sweetness of butternut squash puree.

A light herb marinade infuses the fish with fall warmth, while the creamy squash adds comfort and seasonal flair to the dish.

Ingredients:

• 4 swordfish steaks (about 1-inch thick)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Salt and black pepper to taste
• 1 medium butternut squash, peeled and cubed
• 2 tbsp butter
• 1/2 cup vegetable broth
• Pinch of nutmeg

Instructions:

1. In a bowl, whisk olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Coat swordfish steaks in marinade and let sit for 20–30 minutes.
2. Meanwhile, bring a pot of water to a boil and cook butternut squash cubes until tender, about 12 minutes. Drain and blend with butter, broth, nutmeg, salt, and pepper until smooth. Keep warm.
3. Preheat grill to medium-high. Lightly oil grates to prevent sticking.
4. Grill swordfish steaks for about 4–5 minutes per side until golden brown with nice grill marks and just cooked through.
5. Spread a generous spoonful of butternut squash puree on each plate and top with grilled swordfish. Garnish with extra herbs if desired.

This grilled swordfish with butternut squash puree is a refined yet comforting fall dish.

The tender, smoky swordfish pairs perfectly with the sweet, nutty squash, creating a meal that’s both hearty and elegant—ideal for autumn gatherings.

Autumn Herb Grilled Cod with Roasted Pear Salsa

This light and flavorful grilled cod pairs perfectly with a sweet and tangy roasted pear salsa.

The combination of fresh autumn herbs, mild white fish, and caramelized pears delivers a vibrant, seasonal dish ideal for cozy dinners.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 ripe pears, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp cinnamon

Instructions:

1. Preheat grill to medium-high heat. Brush cod fillets with olive oil and season with lemon zest, parsley, thyme, salt, and pepper.
2. Toss diced pears with red onion, apple cider vinegar, honey, and cinnamon. Set aside.
3. Grill cod for 4–5 minutes per side until the fish flakes easily with a fork.
4. Serve each fillet topped with roasted pear salsa for a sweet and savory contrast.
5. Optional: garnish with extra fresh herbs and a drizzle of olive oil.

The roasted pear salsa enhances the delicate flavor of cod while adding a touch of fall sweetness.

This dish is light, refreshing, and perfect for highlighting the seasonal bounty of autumn.

Spiced Citrus Grilled Mahi-Mahi

This fall-inspired grilled mahi-mahi is infused with warm spices and citrus, creating a smoky, aromatic flavor profile.

The tangy glaze enhances the fish’s firm texture, making it an eye-catching centerpiece for a seasonal meal.

Ingredients:

• 4 mahi-mahi fillets (6 oz each)
• 2 tbsp olive oil
• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, mix olive oil, citrus juices and zests, cumin, paprika, coriander, cayenne, salt, and pepper.
2. Marinate mahi-mahi fillets in the mixture for 20–30 minutes.
3. Preheat grill to medium-high heat. Lightly oil the grates.
4. Grill fish for 4–5 minutes per side until the flesh is opaque and flakes easily.
5. Remove from grill and garnish with fresh cilantro before serving.

The spiced citrus glaze brings warmth and brightness to the firm, meaty mahi-mahi.

Each bite offers a delicate balance of smokiness, citrus tang, and autumnal spice—a perfect fall dinner for any occasion.

Grilled Halibut with Cranberry-Apple Relish

Tender grilled halibut is paired with a sweet-tart cranberry-apple relish, combining the best of fall flavors in one dish.

The fresh herbs and subtle spices elevate this elegant meal, perfect for entertaining or a special family dinner.

Ingredients:

• 4 halibut fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 cup fresh cranberries
• 1 apple, peeled and diced
• 1/4 cup orange juice
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat grill to medium-high. Brush halibut with olive oil, lemon juice, salt, and pepper.
2. In a small saucepan, combine cranberries, apple, orange juice, honey, cinnamon, ginger, and rosemary. Cook over medium heat until cranberries burst and mixture thickens, about 10–12 minutes.
3. Grill halibut for 4–5 minutes per side until opaque and flaky.
4. Serve each fillet topped with cranberry-apple relish. Garnish with additional rosemary if desired.

The cranberry-apple relish adds a beautiful balance of sweet and tart to the mild, meaty halibut.

This dish is festive, colorful, and bursting with classic fall flavors—perfect for a cozy autumn dinner.

Grilled Salmon with Roasted Butternut Squash and Sage

This autumn-inspired grilled salmon features a savory herb marinade and a side of roasted butternut squash infused with fresh sage.

The combination of smoky fish and sweet, aromatic squash highlights the best of fall flavors.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tbsp fresh sage, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp ground nutmeg

Instructions:

1. Preheat grill to medium-high. In a bowl, mix olive oil, sage, garlic, salt, and pepper. Rub over salmon fillets and let marinate for 20 minutes.
2. Toss butternut squash cubes with olive oil, nutmeg, salt, and pepper. Roast in the oven at 400°F (200°C) for 25–30 minutes until tender and caramelized.
3. Grill salmon skin-side down for 5–6 minutes per side until cooked through.
4. Serve salmon alongside roasted butternut squash. Garnish with extra sage if desired.

The sweet, nutty flavor of roasted butternut squash pairs perfectly with smoky, tender salmon, creating a hearty and comforting fall dish.

Cedar Plank Grilled Arctic Char with Caramelized Fennel

Cedar plank grilling infuses Arctic char with a delicate smoky flavor while caramelized fennel adds sweetness and depth.

This dish is both visually impressive and full of autumnal flavor.

Ingredients:

• 4 Arctic char fillets (6 oz each)
• 1 cedar plank, soaked in water for 1 hour
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 bulbs fennel, thinly sliced
• 1 tbsp butter
• 1 tsp honey
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat grill to medium heat. Brush Arctic char with olive oil, salt, and pepper. Place on soaked cedar plank.
2. Grill fish for 12–15 minutes until cooked through and infused with smoky flavor.
3. While fish grills, melt butter in a pan and sauté fennel slices with honey and thyme until caramelized, about 10 minutes.
4. Serve char fillets over caramelized fennel, drizzling any pan juices over the top.

Cedar plank grilling gives the Arctic char a subtle smoky aroma, complemented by the sweet, fragrant fennel.

This dish is elegant, flavorful, and perfect for a cozy fall dinner.

Grilled Tilapia with Roasted Pumpkin and Thyme

This simple yet hearty recipe combines tender grilled tilapia with roasted pumpkin cubes and fresh thyme.

The autumn spices bring warmth and comfort, making it a perfect weeknight or weekend meal.

Ingredients:

• 4 tilapia fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups pumpkin, peeled and cubed
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat grill to medium-high. Brush tilapia with olive oil, paprika, salt, and pepper. Let sit for 10–15 minutes.
2. Toss pumpkin cubes with olive oil, thyme, cinnamon, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and caramelized.
3. Grill tilapia 3–4 minutes per side until opaque and flaky.
4. Serve tilapia with roasted pumpkin on the side. Drizzle extra olive oil if desired.

The combination of tender tilapia and warm, spiced pumpkin embodies cozy fall flavors.

This dish is simple, healthy, and perfect for enjoying the seasonal harvest.

Grilled Rainbow Trout with Pecan and Cranberry Salsa

This festive fall recipe pairs tender grilled rainbow trout with a crunchy pecan and tart cranberry salsa.

The combination of textures and seasonal flavors creates a vibrant, satisfying autumn dish.

Ingredients:

• 4 rainbow trout fillets (6 oz each)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup pecans, toasted and chopped
• 1/2 cup dried cranberries
• 1 small red onion, finely chopped
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat grill to medium-high. Brush trout fillets with olive oil and season with salt and pepper.
2. In a bowl, mix pecans, cranberries, red onion, apple cider vinegar, honey, and parsley to make the salsa.
3. Grill trout for 4–5 minutes per side until cooked through and flaky.
4. Serve each fillet topped with the pecan-cranberry salsa.

The nutty pecans and tart cranberries complement the mild, smoky trout, offering a balance of textures and flavors that highlight the richness of fall produce.

Grilled Halibut with Spiced Apple-Cider Glaze

This recipe features halibut brushed with a warm, spiced apple-cider glaze.

The sweet and slightly tangy flavors of the glaze pair beautifully with the firm, meaty fish, creating a dish that’s perfect for autumn dinners.

Ingredients:

• 4 halibut fillets (6 oz each)
• 1/4 cup apple cider
• 2 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine apple cider, maple syrup, Dijon mustard, cinnamon, and nutmeg. Simmer for 5 minutes until slightly thickened.
2. Preheat grill to medium-high and brush halibut with olive oil, salt, and pepper.
3. Grill fillets 4–5 minutes per side, brushing generously with the apple-cider glaze.
4. Serve halibut with any remaining glaze drizzled on top.

The spiced apple-cider glaze enhances the mild flavor of halibut with warmth and sweetness.

This dish captures the essence of fall in every bite.

Grilled Sea Bass with Fig and Balsamic Reduction

This elegant fall recipe features grilled sea bass paired with a rich fig and balsamic reduction.

The sweet, tangy glaze elevates the fish, making it a gourmet addition to any seasonal menu.

Ingredients:

• 4 sea bass fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 6 fresh figs, quartered
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tsp fresh rosemary, chopped

Instructions:

1. Preheat grill to medium-high and lightly oil the grates. Brush sea bass with olive oil, salt, and pepper.
2. In a small saucepan, combine figs, balsamic vinegar, honey, and rosemary. Simmer until figs soften and sauce thickens, about 8–10 minutes.
3. Grill sea bass 4–5 minutes per side until flaky and opaque.
4. Spoon fig-balsamic reduction over grilled fish and garnish with extra rosemary.

The sweet, tangy fig and balsamic reduction beautifully complements the delicate sea bass.

This sophisticated fall dish is perfect for a special dinner or holiday gathering.

Grilled Salmon with Brown Butter and Sage

This fall-inspired salmon recipe features a nutty brown butter sauce infused with fresh sage.

The rich, aromatic sauce enhances the smoky flavor from the grill, creating a comforting and elegant autumn dish.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp unsalted butter
• 1 tbsp fresh sage, chopped
• 1 tsp lemon juice

Instructions:

1. Preheat grill to medium-high. Brush salmon with olive oil and season with salt and pepper.
2. Grill salmon 5–6 minutes per side until cooked through and slightly charred.
3. In a small saucepan, melt butter over medium heat until it turns golden brown. Add sage and lemon juice, stirring for 1–2 minutes.
4. Drizzle the brown butter sauce over grilled salmon before serving.

The warm, nutty flavor of the brown butter combined with aromatic sage makes this grilled salmon a cozy and sophisticated fall dish, perfect for any seasonal dinner.

Grilled Mahi-Mahi with Roasted Chestnuts and Apple Compote

This fall-forward recipe pairs meaty grilled mahi-mahi with a sweet and nutty roasted chestnut and apple compote.

The combination of flavors and textures captures the essence of autumn in every bite.

Ingredients:

• 4 mahi-mahi fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup roasted chestnuts, chopped
• 1 apple, peeled and diced
• 1 tbsp butter
• 1 tbsp honey
• 1/2 tsp cinnamon

Instructions:

1. Preheat grill to medium-high. Brush mahi-mahi with olive oil and season with salt and pepper.
2. Grill fish for 4–5 minutes per side until cooked through.
3. In a skillet, melt butter and add diced apple, honey, cinnamon, and chestnuts. Cook until apples are soft and chestnuts are warmed through.
4. Serve grilled mahi-mahi topped with the chestnut-apple compote.

The sweet and nutty compote perfectly complements the firm, smoky mahi-mahi.

This dish is a delightful way to highlight fall flavors in a sophisticated yet approachable way.

Grilled Halibut with Roasted Squash and Pecan Crumble

This fall-inspired halibut recipe combines tender grilled fish with roasted winter squash and a crunchy pecan topping.

The mix of textures and seasonal flavors makes it a hearty yet elegant autumn dish.

Ingredients:

• 4 halibut fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups winter squash, cubed
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/3 cup pecans, chopped
• 1 tsp brown sugar
• 1 tsp butter

Instructions:

1. Preheat grill to medium-high. Brush halibut with olive oil, salt, and pepper.
2. Toss squash cubes with olive oil, cinnamon, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender.
3. In a small skillet, melt butter and toast pecans with brown sugar until golden and fragrant.
4. Grill halibut 4–5 minutes per side until flaky. Serve topped with roasted squash and pecan crumble.

The sweet, nutty pecan topping and roasted squash enhance the delicate flavor of halibut, creating a rich and comforting fall dish perfect for special dinners or cozy weeknights.

Grilled Swordfish with Spiced Cider Reduction

This autumn-inspired swordfish recipe features a warm, spiced apple cider reduction that complements the meaty texture of the fish.

The combination of sweet, tangy, and lightly spiced flavors makes this a perfect fall dinner.

Ingredients:

• 4 swordfish steaks (1-inch thick)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup apple cider
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp butter

Instructions:

1. Preheat grill to medium-high and brush swordfish with olive oil, salt, and pepper.
2. Grill swordfish 5–6 minutes per side until opaque and slightly charred.
3. In a small saucepan, combine apple cider, maple syrup, cinnamon, and cloves. Simmer until reduced by half, about 8–10 minutes. Stir in butter at the end.
4. Drizzle spiced cider reduction over grilled swordfish before serving.

The spiced cider reduction adds a warm, autumnal sweetness to the robust swordfish, creating a sophisticated fall dish with comforting flavors.

Grilled Salmon with Red Wine and Fig Reduction

This elegant fall recipe features grilled salmon served with a rich red wine and fig reduction.

The sweet and tangy sauce enhances the smoky flavor of the fish, making it a standout dish for autumn entertaining.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup red wine
• 1/2 cup dried figs, chopped
• 1 tbsp honey
• 1 tsp balsamic vinegar

Instructions:

1. Preheat grill to medium-high. Brush salmon with olive oil and season with salt and pepper.
2. Grill salmon 5–6 minutes per side until cooked through.
3. In a saucepan, combine red wine, figs, honey, and balsamic vinegar. Simmer until thickened, about 10–12 minutes.
4. Spoon fig-red wine reduction over grilled salmon and serve immediately.

The rich, sweet, and tangy reduction pairs beautifully with smoky salmon, creating a luxurious fall dish that’s both comforting and elegant.

Grilled Sea Bass with Apple-Brandy Glaze

This recipe pairs delicate sea bass with a caramelized apple-brandy glaze.

The glaze’s warm, fruity notes complement the fish’s mild flavor, making it perfect for a festive fall meal.

Ingredients:

• 4 sea bass fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup apple juice
• 2 tbsp brandy
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

Instructions:

1. Preheat grill to medium-high and brush sea bass with olive oil, salt, and pepper.
2. Grill fillets 4–5 minutes per side until opaque and flaky.
3. In a small saucepan, combine apple juice, brandy, brown sugar, and cinnamon. Simmer until thickened into a glaze, about 8 minutes.
4. Brush glaze over grilled sea bass before serving.

The apple-brandy glaze adds a subtle sweetness and warmth to tender sea bass, creating a festive and flavorful fall dish perfect for special occasions.

Grilled Tilapia with Roasted Carrot and Ginger Puree

This fall-inspired recipe pairs delicate grilled tilapia with a sweet and slightly spicy roasted carrot and ginger puree.

The smoky fish and warm, aromatic puree create a comforting and colorful autumn dish.

Ingredients:

• 4 tilapia fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 large carrots, peeled and chopped
• 1 tbsp olive oil
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 cup vegetable broth
• 1 tbsp butter

Instructions:

1. Preheat grill to medium-high. Brush tilapia with olive oil, salt, and pepper.
2. Toss carrots with olive oil, ginger, cinnamon, and a pinch of salt. Roast at 400°F (200°C) for 25–30 minutes until tender.
3. Blend roasted carrots with vegetable broth and butter until smooth to make the puree.
4. Grill tilapia 3–4 minutes per side until cooked through. Serve atop the carrot-ginger puree.

The sweet, spiced carrot puree enhances the delicate flavor of tilapia, making this dish a cozy and elegant option for fall dinners.

Grilled Cod with Roasted Parsnip and Apple Mash

This hearty fall recipe combines flaky grilled cod with a creamy roasted parsnip and apple mash.

The natural sweetness of parsnips and apples balances the mild fish, creating a comforting seasonal meal.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 large parsnips, peeled and chopped
• 1 apple, peeled and chopped
• 2 tbsp butter
• 1/4 cup milk or non-dairy alternative
• 1/2 tsp nutmeg

Instructions:

1. Preheat grill to medium-high. Brush cod with olive oil, salt, and pepper.
2. Roast parsnips and apple at 400°F (200°C) for 25 minutes until tender.
3. Mash roasted parsnips and apple with butter, milk, and nutmeg until smooth.
4. Grill cod 4–5 minutes per side until flaky and cooked through. Serve over the parsnip-apple mash.

The creamy, slightly sweet mash pairs perfectly with the smoky cod, creating a warm and satisfying fall meal full of seasonal flavors.

Grilled Arctic Char with Roasted Sweet Potato and Sage

This autumn dish features grilled Arctic char with roasted sweet potatoes and fresh sage.

The combination of sweet, earthy vegetables and smoky fish makes this a cozy and flavorful fall meal.

Ingredients:

• 4 Arctic char fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp fresh sage, chopped
• 1/4 tsp cinnamon

Instructions:

1. Preheat grill to medium-high. Brush Arctic char with olive oil, salt, and pepper.
2. Toss sweet potato cubes with olive oil, sage, cinnamon, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender.
3. Grill Arctic char 5–6 minutes per side until opaque and flaky.
4. Serve char alongside roasted sweet potatoes, garnished with extra sage if desired.

The combination of smoky Arctic char and sweet, aromatic roasted sweet potatoes embodies the essence of fall.

This dish is both comforting and visually appealing, perfect for seasonal dinners.

Grilled Rainbow Trout with Pomegranate Glaze

This fall-inspired recipe features grilled rainbow trout glazed with a tangy and slightly sweet pomegranate reduction.

The vibrant glaze complements the smoky fish, making it a visually striking and flavorful autumn dish.

Ingredients:

• 4 rainbow trout fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate juice
• 1 tbsp honey
• 1 tsp lemon juice
• 1/2 tsp ground cinnamon
• Pomegranate seeds and fresh parsley for garnish

Instructions:

1. Preheat grill to medium-high. Brush trout with olive oil, salt, and pepper.
2. In a small saucepan, combine pomegranate juice, honey, lemon juice, and cinnamon. Simmer until reduced by half, about 8–10 minutes.
3. Grill trout 4–5 minutes per side until flaky and opaque. Brush with pomegranate glaze during the last 2 minutes of grilling.
4. Serve trout drizzled with remaining glaze and garnish with pomegranate seeds and parsley.

The sweet and tangy pomegranate glaze enhances the delicate flavor of rainbow trout while adding a festive burst of color, making this dish a perfect fall centerpiece.

Grilled Halibut with Roasted Pear and Thyme Salsa

Tender grilled halibut is paired with a warm roasted pear and thyme salsa.

The natural sweetness of pears combined with fragrant thyme elevates the mild halibut, creating a seasonal autumn dish.

Ingredients:

• 4 halibut fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 ripe pears, peeled, cored, and diced
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tbsp honey
• 1/2 tsp cinnamon

Instructions:

1. Preheat grill to medium-high. Brush halibut with olive oil, salt, and pepper.
2. Toss diced pears with olive oil, thyme, honey, and cinnamon. Roast at 400°F (200°C) for 15–20 minutes until tender.
3. Grill halibut 5–6 minutes per side until opaque and flaky.
4. Serve each fillet topped with the roasted pear and thyme salsa.

The roasted pear and thyme salsa adds a sweet and aromatic layer to the mild halibut, making this a light yet flavorful fall dish ideal for dinner gatherings or cozy family meals.