Table of Contents
Tasty grilled cod recipe for fillets basted with butter, lemon, and green onion.
Prep: 10min
Total: 35min
Yield:
Servings:
Nutrition Facts : calories 152 calories, Carbohydrate 2.2 g, Cholesterol 63.4 mg, Fat 6.6 g, Fiber 0.3 g, Protein 20.3 g, Saturated Fat 3.8 g, servingSize None, Sodium 660.6 mg, Sugar 0.4 g, Trans Fat None, unSaturated Fat None
Ingredients:
- 2 (8 ounce) fillets cod, cut in half
- 1 tablespoon Cajun seasoning
- ½ teaspoon lemon pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 1 lemon, juiced
- 2 tablespoons chopped green onion (white part only)
Instruction:
- Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
- Season both sides of cod fillets with Cajun seasoning, lemon pepper, salt, and black pepper. Set fillets aside on a plate.
- Melt butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
- Grill fillets on the preheated grill until browned and flaky, about 3 minutes per side; baste frequently with butter mixture while grilling.
- Allow fillets to rest off the heat for about 5 minutes before serving.
Fresh cod fillets are flaky and sweet and a favorite in my family for baking or broiling. In summer, I love thick cod steaks, cooked on the grill. Unlike fish more commonly cut for steaks—tuna, swordfish, shark, and others with firm texture—the softer flesh of cod can be a challenge to the griller, sometimes sticking to the rack or flaking apart. These problems are lessened by tying the steaks with twine, marinating in garlic oil, and searing on a hot clean grill. But even if you lose the perfect appearance or a flake of fish tears off, cod steaks are so sweet and delicious when grilled, it’s worth it. I serve cod with any (or all) of the cold sauces listed below; grilled lemon slices (see below) are a nice garnish too. Follow this basic procedure for any fish steak—tuna and the other firm-fleshed ones, or salmon, halibut, or bass.
Prep:
Total:
Yield: serves 2 or more
Servings:
Nutrition Facts :
Ingredients:
- 2 or more cod steaks, 1 1/2 inches thick
- 1/4 teaspoon salt, or to taste
- 1/2 cup garlic-infused oil (see below)
- Stems of fresh thyme or other fresh herbs
- Salsa Verde (page 362), Salmoriglio (page 366), Smooth Sweet Red Pepper Sauce (page 364), cold cucumber sauce (page 363), or Fresh Tomato-Lemon Salsa (page 308)
Instruction:
- To keep the steaks from falling apart, fold the long, thin end pieces—the belly flaps—inward to form a compact round of flesh. Tie a length of kitchen twine in a loop around the outside band of skin of the fish, securing the flaps within; pull to tighten, and knot it securely.
- Sprinkle both sides of the steaks with salt, coat with garlic oil, and place in a dish with a few garlic slices and the herb stems strewn over them. Marinate for an hour or two at room temperature, or longer if refrigerated.
- Preheat the clean rack of a grill over high heat until very hot. Just before putting on the fish, rub the grill with an oiled towel or a piece of pork fat. Wipe excess garlic oil off the steaks, and set them on the grill.
- Sear the steaks without moving them for 4 to 5 minutes. Brush the tops with garlic oil. If the fish isn’t sticking, check the cooked undersides and flip the steaks over as soon as the grill marks are golden brown. If the flesh sticks, grill another minute to sear, then turn the steaks over, using a sharp-edged broad metal spatula if necessary, to separate the flesh from the grill.
- Grill to mark the second side, 3 to 4 minutes; brush the top side with a small amount of garlic oil, and lower heat to medium. If the flesh is not sticking, you can make crosshatch grill marks if you wish: lift the steak after 3 minutes, rotate it 90 degrees or so in relation to the grill rack, then lower it on the same side.
- When the second side has grilled for 4 minutes or more, check for doneness by feel and sight: when the exterior flakes and the center of the steak is opaque but moist (push aside the flesh with a knife blade to see inside), remove steaks to a platter.
- Sprinkle with salt and drizzle with garlic oil. Serve right away with sauce on the side, or top with spoonfuls of salsa verde, or drizzle salmoriglio, or dress with just a plain slice of lemon and some extra-virgin olive oil.
- Here are my basic preparations for all fish or shellfish before grilling. They’re useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:
- First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.
- For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt. Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices. The oil can be refrigerated for a week or more.
- Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces. Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branches—such as thyme, bay leaves, or rosemary. Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).
- Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.
- Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).
- Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes. Thorough searing minimizes sticking.
- For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.
- Keep garlic oil handy, and drizzle or brush on seafood sparingly while grilling—usually on turning the pieces. Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.
- Grill simple garnishes and accompaniments for seafood at the same time. I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally. Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.
- Cooked Carrot Salad with Pine Nuts and Golden Raisins (page 45), Scallion and Asparagus Salad (page 35), or Eggplant all’Uccelletto (Poached Eggplant with Vinegar, Garlic, and Mint; page 252) would be an ideal accompaniment for grilled cod.
- Just a few steps from my kitchen is the door to a shady terrazzo where we relax and eat many of our summer meals. On one wall is a beautiful old-fashioned brick fireplace for cooking meats over wood coals. But often, I have to confess, I do my everyday grilling on a convenient gas grill with adjustable burners. And usually I grill fish or shellfish—it’s always quick, and my family loves it.
- Here are my basic preparations for all fish or shellfish before grilling. They’re useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:
- First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.
- For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt. Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices. The oil can be refrigerated for a week or more.
- Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces. Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branches—such as thyme, bay leaves, or rosemary. Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).
- Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.
- Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).
- Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes. Thorough searing minimizes sticking.
- For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.
- Keep garlic oil handy, and drizzle or brush on seafood sparingly while grilling—usually on turning the pieces. Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.
- Grill simple garnishes and accompaniments for seafood at the same time. I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally. Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.
""
Prep: 45min
Total: 45min
Yield: 1
Servings: 1 1 Serving (856g)
Nutrition Facts : calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, Saturated Fat 0 g, servingSize 1 1 Serving (856g), Sodium 0 mg, Sugar 0 g, Trans Fat 0 g
Ingredients:
- 1 tb (15ml) flour
- 800 g Firm white fish (200g of raw
- 4 tb (60ml) grated cheddar cheese
- 1/4 c (62,5ml) thick mayonnaise
- 1 Egg, separated
- 1 ts (5 ml) brown sugar
- 1 ts (5ml) mustard
- 4 tb (60ml) melted butter
- TOPPING
Instruction:
- "METHOD: 1. Salt the fish and firm in the refrigerator for 1/2 hour before cooking. 2. Dust the firm and salted fish with a mixture of flour and sugar 3. Brush on both sides with melted butter 4. Place on a grill pan and grill until just done on both sides (about 5 minutes each side) 5. Meanwhile mix the mayonnaise, cheese, mustard and egg yolk 6. Whip the egg white until stiff and fold into the cheese mixture 7. Spread the souffle topping over the fish and brown under the grill. 8. Serve immediately – delicious with buttered, parsleyed potatoes and a tomato salad perfumed with chopped fresh or dried basil. Posted to Recipe Archive – 19 Jan 97 by ted by: [email protected] on Sun, 19 Jan 9."
Cheesy grilled cod. Cod fillets with Cheddar cheese,mustard and creme fraiche cooked in halogen (turbo) oven.Very easy and delicious fish recipe.Ready in 20 minutes!
Prep: 10min
Total: 25min
Yield: 4
Servings:
Nutrition Facts :
Ingredients:
- butter
- Cheddar cheese
- cod
- creme fraiche
- mustard
- onion
Instruction:
- In a mixing bowl,combine chopped onions,butter,grated cheese,mustard and creme fraiche.
Mix well and season to taste with salt and black pepper. - Place cod fillets on a baking sheet.
Preheat halogen oven to %00 F (250 C). - Arrange fish fillets on a grilling rack.
Grill in preheated oven on both sides for 4-5 minutes per side. - Carefully place cheese mixture onto fish fillets.
Continue to cook until golden and bubbling.
The fish should be flaking and cheese golden. - Serve hot.
White fish bathed in a silky scallion-ginger butter. What else do you need to hear?
Prep:
Total:
Yield: 4 Servings
Servings:
Nutrition Facts :
Ingredients:
- 4 5–6-oz. cod or other flaky whitefish fillets
- Kosher salt
- 2 Tbsp. cornstarch or all-purpose flour
- 6 Tbsp. extra-virgin olive oil, divided
- 1 bunch scallions, thinly sliced
- 4 Tbsp. unsalted butter
- 1 tsp. toasted sesame oil
- 1 1” piece ginger, peeled, finely chopped
- 2 garlic cloves, thinly sliced
Instruction:
- Pat fish dry with paper towels; season with salt. Sprinkle one side with an even layer of cornstarch; brush off excess. Heat 2 Tbsp. olive oil in a large nonstick skillet over medium-high. Lay fish, cornstarch side down, in skillet and cook, shaking pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes. Turn fish over and cook just until fillets are cooked through and flake easily with a fork, 1–2 minutes.
- Meanwhile, place scallions in a medium heatproof bowl. Combine butter, sesame oil, ginger, garlic, and remaining 4 Tbsp. olive oil in a medium saucepan over medium heat. Cook until butter begins to foam and garlic turns light golden, about 4 minutes. Pour over scallions, stirring to wilt. Let cool 1 minute, then season with salt.
- Serve fish with scallion-sesame butter spooned over.