Simple Grilled Cod Steaks Recipes

GRILLED COD

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.

PERFECT GRILLED COD

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Bring the cod to room temperature for about 15 minutes.
• Pat the cod dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Then cover it with the homemade blackened seasoning or seafood seasoning on all sides.
• Grill the cod over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the cod starts to flake when pulled with a fork). Allow to rest for a few minutes, then serve.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

COD FISH GRILLED IN FOIL

Steps:

• Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil.
• In a saucepan, melt butter. Add lemon juice, parsley, salt and pepper.
• Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
• Fold the foil around the fish and seal.
• Grill for 5 to 7 minutes per side. Fish should flake easily when done.

GRILLED COD FILLETS

Steps:

• Rinse rosemary and shake dry. Cut 1 sprig into 4 pieces; pluck remaining rosemary and finely chop.
• Rinse orange, wipe dry and cut 8 thin slices out of the middle (save the rest for another use).
• Rinse cod fillets and pat dry. Season with salt, pepper and chopped rosemary.
• Lay 1 piece rosemary and 2 orange slices on each of the fish fillets. Secure with kitchen twine.
• Coat an aluminum tray with the oil. Put fish bundles on a hot grill and cook on each side for 4-5 minutes. Serve immediately.

GRILLED COD STEAKS WITH MANGO SALSA

Steps:

• For the fish: In a bowl, whisk together the lemon juice, vinegar, soy sauce, oil, ginger and chile powder. Peel the garlic, press through a garlic press and add to the lemon marinade.
• Rinse the cod, pat dry, place in a shallow dish, pour the marinade over, cover and refrigerate 1 hour.
• For the salsa: Peel the mango, cut the flesh from the pit and dice small. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and finely chop. Rinse, trim and thinly slice the scallions.
• Rinse the chile, remove the seeds if desired and finely chop. Rinse the cucumber and cut into small pieces. In a bowl, mix together the mango, red bell pepper, scallions, chile, cucumber, cilantro and lemon juice, season with salt.
• Preheat the grill to medium and lightly oil the grates. Lift the cod from marinade, pat dry, season with salt and grill 3-4 minutes per side.
• Serve the cod with the mango salsa.

PAN FRIED COD

Steps:

• Pat the cod fillets very dry. Season both sides with salt and pepper.
• Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
• Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
• Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
• Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
• Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

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.