Simple Grilled Cod Steaks Recipes

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PERFECT GRILLED COD



Perfect Grilled Cod image

This grilled cod is bursting with flavor from homemade blackened seasoning! Cod is the fish you didn't know you loved; here's how to grill it.

Provided by Sonja Overhiser

Categories     Main Dish

Time 25m

Yield 4

Number Of Ingredients 4

4 4-ounce cod fillets, (wild caught if possible)
1 tablespoon olive oil
1/2 teaspoon kosher salt
2 tablespoons homemade blackened seasoning (medium hot) or seafood seasoning (mild)*

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.

Nutrition Facts : Calories 112 calories, Sodium 123.5 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 0 g, Protein 19.9 g, Cholesterol 52.1 mg

SIMPLE GRILLED COD STEAKS



Simple Grilled Cod Steaks image

Categories     Bread     Salad     Sauce     Side     Marinate     Steak     Cod     Summer

Yield serves 2 or more

Number Of Ingredients 6

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
For Serving
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)

Steps:

  • 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.
  • First Make Garlic Oil and Other Tips for Grilled Seafood
  • 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.
  • Serving Suggestions . . .
  • 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.
  • First Make Garlic Oil-And Other Tips for Grilled Seafood
  • 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.

PERFECTLY GRILLED STEAK



Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED COD



Grilled Cod image

Grilled cod fillets basted with butter, lemon, and green onion.

Provided by Jenny Crocker

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 8

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)

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 BLACK COD WITH FRIED GARLIC AND CHILES



Grilled Black Cod with Fried Garlic and Chiles image

Provided by Steven Raichlen

Categories     Garlic     Low Cal     Father's Day     Backyard BBQ     Dinner     Cod     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

6 7- to 8-ounce black cod fillets (about 1 inch thick)
Coarse kosher salt
6 tablespoons extra-virgin olive oil (preferably Spanish)
4 garlic cloves, thinly sliced crosswise
1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
3 tablespoons chopped fresh Italian parsley
Special Equipment
Fish grill basket (optional)

Steps:

  • Lightly brush fish grill basket with oil (if using), or brush grill rack with oil, and prepare barbecue (medium-high heat). Sprinkle fish on both sides with coarse salt and pepper. Place fish in grill basket (if using) or directly on grill rack, skin side down. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.
  • Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sautéuntil fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic chile oil over fish. Sprinkle with chopped parsley and serve.
  • Ingredient Tip:
  • The traditional chile for the garlic sauce is guindilla, a small, elongated, medium-hot Spanish chile that's usually sold dried. This chile may be difficult to find, but ordinary dried crushed red pepper makes an excellent substitute.

COD FISH GRILLED IN FOIL



Cod Fish Grilled in Foil image

Make and share this Cod Fish Grilled in Foil recipe from Food.com.

Provided by byZula

Categories     Very Low Carbs

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb cod fish fillet
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 onion, thinly sliced

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.

Nutrition Facts : Calories 159.6, Fat 6.6, SaturatedFat 3.8, Cholesterol 64.2, Sodium 695.4, Carbohydrate 3.9, Fiber 0.6, Sugar 1.6, Protein 20.7

PAN-SEARED COD



Pan-Seared Cod image

Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 cod fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 large sweet onion, thinly sliced
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro
1 tablespoon pine nuts or sliced almonds

Steps:

  • Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.

Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

GRILLED ASIAN COD



Grilled Asian Cod image

Succulent cod marinated in a delicious Asian marinade is a great way to add some excitement to your grilled meal!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Asian

Time 2h20m

Yield 2

Number Of Ingredients 8

12 ounces thick-cut cod
½ cup orange juice
⅓ cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons chopped green onions
2 teaspoons ginger paste
2 teaspoons minced garlic

Steps:

  • Place cod in a gallon-sized freezer bag. Add orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic; mix to combine. Squeeze excess air out of the bag and seal. Marinate in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket and cook on the preheated grill until internal temperature of fish reaches 135 degrees F (57 degrees C), 7 to 9 minutes.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 29.9 g, Cholesterol 61.6 mg, Fat 1.6 g, Fiber 1.4 g, Protein 33.6 g, SaturatedFat 0.3 g, Sodium 1543.5 mg, Sugar 19.6 g

MARINATED GRILLED CAPE COD FLANK STEAK



Marinated Grilled Cape Cod Flank Steak image

From a cookbook from Cape Cod. It doesn't have sugar so it is good for diabetics. I don't want to lose this with the BBQ season here. The optional ingredients sound good! Prep time is the marination time.

Provided by Oolala

Categories     Steak

Time 12h10m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lemon, juice of
1/2 cup soy sauce
1/4 cup red wine vinegar, can use more
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 large garlic clove, sliced
pepper, to taste
green onion, chopped (optional)
dill weed, chopped (optional)
celery seed (optional)
1 1/2 lbs flank steaks, trimmed

Steps:

  • Mix all ingredients, except the steak in the dish which the steak will marinate.
  • Marinate the steak in this mixture for 2-12 hours in the refrigerator.
  • Grill meat to your liking.

Nutrition Facts : Calories 496.5, Fat 27.9, SaturatedFat 9, Cholesterol 93, Sodium 2915.2, Carbohydrate 6.6, Fiber 0.5, Sugar 2.3, Protein 53.3

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2022-03-04 Instructions for Smoked Cod. After brining, rinsing, and seasoning your cod fillets, preheat your smoker or pellet grill to 225 degrees F. Place the cod fillets directly on the grill grates and close the smoker lid. You are going to smoke the fillets for about 60 minutes or until the internal temperature of the fish reaches 145 degrees F.
From agrillforallseasons.com


SIMPLE GRILLED COD STEAKS - PLAIN.RECIPES
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
From plain.recipes


GRILLED COD RECIPE, GYRO-STYLE - THE MEDITERRANEAN DISH
2019-04-17 In a small bowl, combine the spices to make the spice rub. 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.
From themediterraneandish.com


GRILLED COD WITH LEMON AND BUTTER – WELLPLATED.COM
2020-07-10 Pat dry and season the cod fillets. Melt the butter together with the lemon juice. Prepare foil packets (if using), and brush both sides of the fish with the butter mixture. Make the sauce: Pulse the cilantro and garlic in a food processor. Add the juice, oil, and spices, and pulse. Add the yogurt, blending until smooth.
From wellplated.com


GRILLED COD LOINS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian …
From recipeschoice.com


GRILLED COD FILLETS RECIPE | EAT SMARTER USA
Rinse rosemary and shake dry. Cut 1 sprig into 4 pieces; pluck remaining rosemary and finely chop. 2. Rinse orange, wipe dry and cut 8 thin slices out of the middle (save the rest for another use). 3. Rinse cod fillets and pat dry. Season with salt, pepper and chopped rosemary. 4.
From eatsmarter.com


BLACK COD STEAK RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian …
From recipeschoice.com


CAJUN GRILLED COD IN FOIL (5 INGREDIENTS!) - WHOLESOME YUM
2022-05-30 Preheat half of the grill burners to medium-high heat. Place each piece of fish onto a piece of aluminum foil, large enough to wrap around the fish (leave open for now). Use paper towels to pat the fish dry. In a small bowl, whisk together the melted butter and lemon juice. Brush the mixture over the cod fillets.
From wholesomeyum.com


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