Grilled Cod Bowl Recipes

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 WITH SPINACH AND TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

GRILLED COD BOWL RECIPE

Steps:

• Heat grill to 220°C. Put the potatoes into a pan with boiling salted water and return to the boil. Cook for 5 minutes to soften. Drain the potatoes and spread out on a non-stick baking tray, brush with 1tbsp olive oil and bake for 15 minutes.
• Line a roasting tin with a non-stick sheet of baking paper; spread the peppers out at one end.
• Put the cod at the other end of the tray and season generously with salt and pepper. Sprinkle over the lemon juice and zest, garlic and several sprigs of basil. Drizzle over 1tbsp oil and cook for 10 mins, until fish and vegetables are tender and cooked through.
• Heat milk in the microwave on high for 1 min, add the corn flour mixture and cook for 1 min. Stir until thickened and smooth. Season with salt and pepper and stir in the grated cheese.
• Put the sugar snaps into a bowl with 2 tbsp of water and microwave on high for 3 minutes.
• To serve, divide the peppers, fish, sugar snaps, and potatoes between the plates. Drizzle the sauce over the potatoes. Serve with a wedge of lemon.

LEMON PEPPER GRILLED COD IN FOIL

Steps:

• Preheat the grill to medium, about 350-375 degree F.
• Lay 4 large squares of foil on the countertop. Cut the butter into 4 sections. Slice the lemon into rounds. Place one tablespoon of butter and one lemon slice in the center of each piece of foil.
• Pat each fish fillet dry with a paper towel. Then lay one fillet over the butter and lemon on each piece of foil.
• In a small bowl, mix the lemon pepper, garlic powder, and paprika. Sprinkle generously over the top of each fish fillet.
• Pull the two opposite sides of the foil up over the cod. Fold the foil down twice to seal the top. Then flatten and fold the two ends together, twice, to make the foil packets airtight.
• Place the foil packets on the hot grill. Cover the grill for 8-10 minutes. 8 minutes for fillets under 1 inch thick. 10 minutes for fillets over 1 inch thick.
• Remove from the grill. Once the foil is cool enough to touch, open the packets and serve warm.

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.

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.

GRILLED COD TACOS

Steps:

• Please Note: This meal can be cooked inside or on the outside BBQ GRILL! METHOD: In a small bag add all seasoning and flour, toss together then add boneless cod fillets and coat with seasonings. Then turn BBQ grill on high, clean grill with brush. Then add seasoned cod fillets to a grate to place on the BBQ to grill. Cooking them 3 to 4 minutes on one side and flipping then and the same on the other side. When grilled remove from BBQ Grill and cover with foil until taco's are made and grilled. Do the taco's first to have them ready before grilling cod fillets. SOFT TACO SHELLS 2 1/2 cups, all- purpose flour, more for rolling 1 tsp, baking powder 1½ tsp, sea salt ¾ cup, warm water, more if needed 3 tbsp olive oil SOFT TACO SHELLS: In a medium bowl add all dry ingredients and toss together. With a wooden spoon, mix in olive oil and warm water. Mix until all ingredients are combined and it starts to form a ball. Remove from bowl onto your counter top or board and knead together and add more flour to remove sticky. With a knife cut out 15 pieces, more or less depending on the size of soft taco's you like. Each piece roll into a ball, with your rolling pin flatten the balls and continue doing this until all the balls are rolls out. Three ways to cook these, one in the oven on a cookie sheet, in a dry frying pan just until it go golden brown marks, open flame on your grill, or stove top damper. Place in a small towel to keep warm until all cooked. After they come to a complete cooling store in a plastic storage bag at room temperature or freeze the leftovers for next use. EXTRA INGREDIENTS NEEDED: Shredded head lettuce, salsa, chopped red onion, sour cream, have this in little bowls to add to COD GRILLED TACOS when they are ready to serve. Homemade Salsa: 3 Roma tomatoes, or any type 1 Bunch of fresh cilantro 1/4 Hot or mild pepper 2 Sticks green onion 1/2 Tsp ground cumin 1/2 Tsp sea salt Chop in small pieces tomato, peppers, green onion, and add to small bowl add cumin and salt, then toss together keep in container with cover and store in fridge until ready to use. Salsa is good for 3 days keep in fridge.