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Photo: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
Active Time:15 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:30 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients⅓cupgrapeseedoravocado oil6clovesgarlic, grated½teaspoonsalt¼teaspoonground pepper4(5 ounce)cod fillets (about 1 inch thick)2lemons, halved crosswise1tablespoonchopped fresh chives
Cook Mode(Keep screen awake)
Ingredients
⅓cupgrapeseedoravocado oil
6clovesgarlic, grated
½teaspoonsalt
¼teaspoonground pepper
4(5 ounce)cod fillets (about 1 inch thick)
2lemons, halved crosswise
1tablespoonchopped fresh chives
DirectionsPreheat grill to high. Whisk oil, garlic, salt and pepper together in a small bowl. Thoroughly pat fish dry with paper towels; place the fish on a baking sheet. Brush about 1/4 cup garlic oil on both sides of the fish; reserve the remaining garlic oil. Let the fish stand while the grill preheats.Once the grill is preheated, thoroughly oil the grill rack (see Tip). Place lemon halves, cut-sides down, on the rack. Grill, uncovered, until the lemons are well charred on the cut sides, about 4 minutes. Transfer to a serving plate.Meanwhile, place the fish in a grill basket. Place the basket directly onto the grill rack; grill for 4 minutes. Without flipping, brush the fish with the remaining garlic oil. Continue grilling until the fish is cooked through and a thermometer inserted in thickest portion registers 145°F, 2 to 4 minutes. (The fish should release from the basket and be slightly flaky on the edges and opaque on top.) Transfer the fish to the plate with the lemons. Squeeze the lemons over the fish and sprinkle with chives.EquipmentGrill basketFrequently Asked QuestionsWhen cod is tough or rubbery, it’s been overcooked. The best way to prevent this is to check it with a meat thermometer. When the fish is reading 145°F (63°C) at the thickest part, it’s done cooking and should have moist, tender, white flakes. You can also test it with a fork or poke the thickest part of the fish with a wooden skewer to ensure there’s no resistance. Once it’s done cooking, transfer it to a plate so the fish doesn’t continue cooking.Absolutely. Any firm white fish will do. Consider making this recipe with haddock, sea bass, swordfish, tuna, mahi mahi or halibut.We enjoy the convenience of using an outdoor grill and not worrying about smoke and fish odors. However, you can also make this recipe indoors, which will be just as delicious. You can cook it on the stove in a grill pan or cook it an air fryer or an electric grill.Some of our favorite classic side dishes for grilled cod include mashed potatoes,baked potatoes,friesor rice, coleslaw or a green vegetable like broccoli or asparagus. Ourgrilled Caesar Saladwould be a perfect pairing. And warm rolls at the table are always appreciated.Any leftover cod should be stored in an airtight container in the fridge, where it will last for 3 to 4 days. Reheat the fish in a 275°F oven for 10 to 15 minutes, and check it with an instant-read thermometer to ensure it reaches a temperature between 125°F and 130°F.EatingWell.com, March 2022
Directions
Preheat grill to high. Whisk oil, garlic, salt and pepper together in a small bowl. Thoroughly pat fish dry with paper towels; place the fish on a baking sheet. Brush about 1/4 cup garlic oil on both sides of the fish; reserve the remaining garlic oil. Let the fish stand while the grill preheats.Once the grill is preheated, thoroughly oil the grill rack (see Tip). Place lemon halves, cut-sides down, on the rack. Grill, uncovered, until the lemons are well charred on the cut sides, about 4 minutes. Transfer to a serving plate.Meanwhile, place the fish in a grill basket. Place the basket directly onto the grill rack; grill for 4 minutes. Without flipping, brush the fish with the remaining garlic oil. Continue grilling until the fish is cooked through and a thermometer inserted in thickest portion registers 145°F, 2 to 4 minutes. (The fish should release from the basket and be slightly flaky on the edges and opaque on top.) Transfer the fish to the plate with the lemons. Squeeze the lemons over the fish and sprinkle with chives.EquipmentGrill basketFrequently Asked QuestionsWhen cod is tough or rubbery, it’s been overcooked. The best way to prevent this is to check it with a meat thermometer. When the fish is reading 145°F (63°C) at the thickest part, it’s done cooking and should have moist, tender, white flakes. You can also test it with a fork or poke the thickest part of the fish with a wooden skewer to ensure there’s no resistance. Once it’s done cooking, transfer it to a plate so the fish doesn’t continue cooking.Absolutely. Any firm white fish will do. Consider making this recipe with haddock, sea bass, swordfish, tuna, mahi mahi or halibut.We enjoy the convenience of using an outdoor grill and not worrying about smoke and fish odors. However, you can also make this recipe indoors, which will be just as delicious. You can cook it on the stove in a grill pan or cook it an air fryer or an electric grill.Some of our favorite classic side dishes for grilled cod include mashed potatoes,baked potatoes,friesor rice, coleslaw or a green vegetable like broccoli or asparagus. Ourgrilled Caesar Saladwould be a perfect pairing. And warm rolls at the table are always appreciated.Any leftover cod should be stored in an airtight container in the fridge, where it will last for 3 to 4 days. Reheat the fish in a 275°F oven for 10 to 15 minutes, and check it with an instant-read thermometer to ensure it reaches a temperature between 125°F and 130°F.
Preheat grill to high. Whisk oil, garlic, salt and pepper together in a small bowl. Thoroughly pat fish dry with paper towels; place the fish on a baking sheet. Brush about 1/4 cup garlic oil on both sides of the fish; reserve the remaining garlic oil. Let the fish stand while the grill preheats.
Once the grill is preheated, thoroughly oil the grill rack (see Tip). Place lemon halves, cut-sides down, on the rack. Grill, uncovered, until the lemons are well charred on the cut sides, about 4 minutes. Transfer to a serving plate.
Meanwhile, place the fish in a grill basket. Place the basket directly onto the grill rack; grill for 4 minutes. Without flipping, brush the fish with the remaining garlic oil. Continue grilling until the fish is cooked through and a thermometer inserted in thickest portion registers 145°F, 2 to 4 minutes. (The fish should release from the basket and be slightly flaky on the edges and opaque on top.) Transfer the fish to the plate with the lemons. Squeeze the lemons over the fish and sprinkle with chives.
Equipment
Grill basket
Frequently Asked QuestionsWhen cod is tough or rubbery, it’s been overcooked. The best way to prevent this is to check it with a meat thermometer. When the fish is reading 145°F (63°C) at the thickest part, it’s done cooking and should have moist, tender, white flakes. You can also test it with a fork or poke the thickest part of the fish with a wooden skewer to ensure there’s no resistance. Once it’s done cooking, transfer it to a plate so the fish doesn’t continue cooking.Absolutely. Any firm white fish will do. Consider making this recipe with haddock, sea bass, swordfish, tuna, mahi mahi or halibut.We enjoy the convenience of using an outdoor grill and not worrying about smoke and fish odors. However, you can also make this recipe indoors, which will be just as delicious. You can cook it on the stove in a grill pan or cook it an air fryer or an electric grill.Some of our favorite classic side dishes for grilled cod include mashed potatoes,baked potatoes,friesor rice, coleslaw or a green vegetable like broccoli or asparagus. Ourgrilled Caesar Saladwould be a perfect pairing. And warm rolls at the table are always appreciated.Any leftover cod should be stored in an airtight container in the fridge, where it will last for 3 to 4 days. Reheat the fish in a 275°F oven for 10 to 15 minutes, and check it with an instant-read thermometer to ensure it reaches a temperature between 125°F and 130°F.
Frequently Asked Questions
When cod is tough or rubbery, it’s been overcooked. The best way to prevent this is to check it with a meat thermometer. When the fish is reading 145°F (63°C) at the thickest part, it’s done cooking and should have moist, tender, white flakes. You can also test it with a fork or poke the thickest part of the fish with a wooden skewer to ensure there’s no resistance. Once it’s done cooking, transfer it to a plate so the fish doesn’t continue cooking.
Absolutely. Any firm white fish will do. Consider making this recipe with haddock, sea bass, swordfish, tuna, mahi mahi or halibut.
We enjoy the convenience of using an outdoor grill and not worrying about smoke and fish odors. However, you can also make this recipe indoors, which will be just as delicious. You can cook it on the stove in a grill pan or cook it an air fryer or an electric grill.
Some of our favorite classic side dishes for grilled cod include mashed potatoes,baked potatoes,friesor rice, coleslaw or a green vegetable like broccoli or asparagus. Ourgrilled Caesar Saladwould be a perfect pairing. And warm rolls at the table are always appreciated.
Any leftover cod should be stored in an airtight container in the fridge, where it will last for 3 to 4 days. Reheat the fish in a 275°F oven for 10 to 15 minutes, and check it with an instant-read thermometer to ensure it reaches a temperature between 125°F and 130°F.
EatingWell.com, March 2022
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Nutrition Facts(per serving)269Calories19gFat3gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
