GRILLED COD
Steps:
- 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 with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
- Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
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, SaturatedFat 3.8 g, Sodium 660.6 mg, Sugar 0.4 g
GRILLED COD
How to cook perfect grilled cod. Tender and buttery, cod is easy and healthy to grill! Grill in foil or directly for quick dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 22m
Number Of Ingredients 14
Steps:
- Preheat your grill to medium-high heat. The target temp is about 400 degrees F.
- Pat the cod dry and place on a plate. Sprinkle with salt and pepper.
- In a small, microwave-safe bowl in the microwave or a small saucepan on the stove, melt the butter. Stir in the lemon juice.
- If cooking the fish in foil packets: Place each piece of cod in the center of a large, double-stacked piece of aluminum foil (the pieces should each be about 18 inches square). Brush both sides of the cod liberally with the butter/lemon juice mixture. Bring two opposite edges of the foil up and towards the center so that they meet, then fold them down over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Leave some space inside of each packet for air to circulate. If not using a foil packet, brush the fish on the plate.
- Prepare the sauce: in a small food processor, place the cilantro and garlic. Pulse several times, until the garlic is minced.
- Add the lemon juice, olive oil, chili, oregano, and salt and pulse again to combine.
- Add the yogurt, then blend until smooth. Taste and adjust seasoning as desired. Refrigerate until you are ready to serve the fish.
- When ready to grill: if you are not using the foil packet, immediately before grilling the fish, oil the grill VERY well so that the fish doesn't stick (if using a packet, no need to oil). Cook the fish on the first side without disturbing it for 6 minutes, then carefully flip (the fish should release easily; if it doesn't, cook it a little longer).
- Cook for an additional 6 to 7 minutes on the second side, or until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145 F. DO NOT flip the fish back over. If you are using a foil packet, no need to flip the fish; cook it for 8 to 10 minutes total, until the fish is completely cooked through.
- Remove cod from the grill. Serve with the green sauce and an additional sprinkle of fresh herbs.
Nutrition Facts : ServingSize 1 (of 4), Calories 296 kcal, Carbohydrate 4 g, Protein 37 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 91 mg, Fiber 1 g, Sugar 2 g
GRILLED SALMON WITH BASIL AND MINT
Categories Quick & Easy Lemon Lime Mint Basil Salmon Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
- Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.
- Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.
- Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.
- Serve fish with herbed oil and top with citrus slices.
PAN-FRIED COD WITH LEMON BASIL SAUCE
Adapted from one of my favorite tilapia recipes to work with cod, mixed with one of my favorite spices, fresh basil. You can substitute dry white wine for the broth, or half and half it would be best. This is a great white no fail fish dish for any night of the week. I do like to serve it with potatoes or spinach to help accent and absorb the sauce. Do not hesitate to use lemon juice from concentrate, for fresh lemon can be too strong. If using fresh lemon use half, then add more to taste.
Provided by JBs Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
- When oil heats add fillets and saute 3 mins both sides.
- Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
- Serve sauce over fillets.
GRILLED HONEY-LEMON SALMON WITH BASIL
Light and warm grilled salmon with a hint of honey, lemon, and basil. Enjoy!
Provided by msaimee
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Place salmon fillets in a plastic container and add vinegar, ginger, garlic powder, black pepper, and salt. Lightly massage into salmon for about 1 minute. Spray both sides of fish with cooking spray. Refrigerate fish while you prepare the rest of the ingredients.
- Mix honey, lemon juice, and basil together in a bowl.
- Preheat a clean outdoor grill for medium heat and lightly oil the grate.
- Grill salmon fillets on the hot grill. Cook the first side for 3 to 5 minutes, depending on thickness of the fish. Turn fish and lightly baste with honey-lemon mixture. Grill another 3 minutes and turn so honey side is down. Baste top of salmon with honey mixture and grill until just warmed on this side, approximately 1 minute more.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 19.7 g, Cholesterol 51.2 mg, Fat 6.8 g, Fiber 0.2 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 128.9 mg, Sugar 18.8 g
GRILLED COD WITH LEMON, MINT AND BASIL RECIPE - (4/5)
Provided by Mike_67
Number Of Ingredients 6
Steps:
- Preheat grill to medium (300°F to 350°F). Whisk together oil, lemon or lime juice, mint, basil and garlic in medium bowl. Brush one side of each fillet with some of the mixture; reserving half for sauce. Grill fillets 4 minutes per side or until fish flakes easily with a fork. Transfer to a serving plate and drizzle with remaining sauce.
BASIL AND MINT LEMONADE
The flavors of basil and mint make this lemonade something a little more special and unique.
Provided by Deborah
Time 40m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and simmer over low heat until the sugar is melted. Strain through a sieve and discard the herbs.
- Combine all ingredients and stir. Serve cold.
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- Pat fish fillets dry and season well on both sides with kosher salt and black pepper, then rub all over with the spice rub. Set aside for now.
- Prepare the lemon basil sauce. Simply combine all the ingredients for the sauce in a small bowl or mason jar. Whisk well together. Set aside.
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- Season both sides of the fish with salt and pepper, lightly dust each side with the flour, shake off the excess and add it to the hot skillet. Cook for a couple minutes on each side until golden brown and crispy on both sides and fish feels firm to the touch, remove from the skillet and set aside.
- Discard most of the oil except one tablespoon, add the garlic, let it sizzle for just a few seconds, then add the wine, water, lemon juice and a pinch of salt, allow to cook and reduce by half.
- Dip the butter in some flour, add it to the pan along with the basil and allow to cook for about a minute or until the sauce thickens.
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