As summer heats up, there’s nothing better than firing up the grill for a light, delicious meal. Grilled cod is the perfect choice—flaky, flavorful, and ready in minutes. Whether you’re craving zesty marinades, smoky spices, or fresh herb toppings, we’ve gathered 20 mouthwatering recipes that will make your summer dinners unforgettable. Dive in and discover your new favorite way to enjoy this versatile fish!
Lemon Garlic Grilled Cod with Herb Butter
Finally, let’s create a simple yet elegant grilled fish that’s perfect for weeknight dinners but impressive enough for guests. Follow these clear steps to achieve perfectly flaky cod with bright lemon and savory garlic notes, using a method that ensures even cooking and maximum flavor infusion. This recipe breaks down each component so you understand exactly why we’re doing what we’re doing at every stage.
Ingredients
For the fish:
- 4 (6-ounce) cod fillets, skinless
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the lemon garlic marinade:
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For the herb butter:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ¼ teaspoon salt
Instructions
- Pat the cod fillets completely dry with paper towels.
- Brush both sides of each fillet with olive oil.
- Sprinkle salt and pepper evenly over all surfaces of the fish.
- Combine minced garlic, lemon juice, and lemon zest in a small bowl.
- Spread the lemon garlic mixture evenly over the top of each cod fillet.
- Let the fish sit at room temperature for 15 minutes while you prepare the grill.
- Preheat your gas or charcoal grill to medium-high heat (400°F).
- Clean the grill grates thoroughly with a wire brush.
- Oil the grill grates using tongs and a paper towel dipped in vegetable oil.
- Place the cod fillets on the hot grill, presentation side down.
- Close the grill lid and cook for 4 minutes without moving the fish.
- Carefully flip each fillet using a thin metal spatula.
- Close the lid and cook for another 3-4 minutes.
- Check for doneness by inserting a fork into the thickest part – the fish should flake easily and reach 145°F internally.
- While the fish cooks, combine softened butter, parsley, dill, and salt in a small bowl.
- Mix the herb butter ingredients until fully incorporated.
- Transfer the grilled cod to a serving platter.
- Immediately top each hot fillet with a tablespoon of the herb butter.
Crisp-edged cod flakes apart at the slightest pressure, revealing moist, pearlescent flesh infused with garlic and bright lemon. The herb butter melts into golden pools that mingle with the natural juices, creating an instant sauce that needs only crusty bread for sopping. Consider serving over lemon-scented quinoa or with grilled asparagus spears to complete this light yet satisfying meal.
Spicy Cajun Grilled Cod with Mango Salsa
Keeping weeknight dinners exciting doesn’t require complicated techniques or hard-to-find ingredients. This Spicy Cajun Grilled Cod with Mango Salsa brings bold flavors to your table with a straightforward approach that builds confidence as you cook, guiding you through each stage from seasoning to serving.
Ingredients
For the cod:
– 4 (6-ounce) cod fillets, patted dry
– 2 tablespoons olive oil
– 1 tablespoon Cajun seasoning
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
For the mango salsa:
– 1 ripe mango, peeled and diced into 1/2-inch cubes
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeds removed and finely minced
– 2 tablespoons fresh lime juice
– 1/4 teaspoon salt
Instructions
1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
2. In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, and 1/4 teaspoon salt.
3. Brush both sides of each cod fillet evenly with 2 tablespoons of olive oil.
4. Sprinkle the seasoning mixture evenly over both sides of each oiled fillet.
5. Place the seasoned cod fillets on the preheated grill and close the lid.
6. Grill the cod for 4-5 minutes until the bottom develops visible grill marks and releases easily from the grates.
7. Carefully flip each fillet using a thin spatula and grill for another 3-4 minutes until the fish flakes easily with a fork.
8. While the cod grills, prepare the mango salsa by combining the diced mango, red onion, cilantro, minced jalapeño, 2 tablespoons lime juice, and 1/4 teaspoon salt in a medium bowl.
9. Stir the salsa ingredients gently until well combined.
10. Remove the grilled cod from the heat and transfer to serving plates.
11. Top each cod fillet generously with the freshly made mango salsa.
Outstandingly flaky and moist, the cod’s spicy crust contrasts beautifully with the sweet, tangy mango salsa that provides a refreshing crunch. Serve this vibrant dish over cilantro-lime rice or with grilled corn for a complete summer meal that showcases how simple ingredients can create extraordinary flavors.
Grilled Cod Tacos with Avocado Lime Crema
When you’re craving something fresh yet satisfying, these grilled cod tacos deliver restaurant-quality flavor with straightforward techniques anyone can master at home. We’ll walk through each component methodically, from perfectly flaky fish to the zesty avocado lime crema that ties everything together. With careful temperature control and simple assembly, you’ll have impressive tacos ready in under 30 minutes.
Ingredients
For the cod:
– 1 lb cod fillets, skin removed
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 1/4 tsp salt
For the avocado lime crema:
– 1 ripe avocado
– 1/4 cup sour cream
– 2 tbsp fresh lime juice
– 1 tbsp chopped cilantro
– 1/4 tsp salt
For assembly:
– 8 small corn tortillas
– 2 cups shredded purple cabbage
– 1/4 cup crumbled cotija cheese
– Lime wedges for serving
Instructions
1. Preheat your grill to medium-high heat (400°F) or heat a grill pan over medium-high heat.
2. Pat the cod fillets completely dry with paper towels to ensure proper searing.
3. Brush both sides of the cod fillets evenly with 2 tablespoons of olive oil.
4. Combine 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt in a small bowl.
5. Sprinkle the spice mixture evenly over both sides of the cod fillets.
6. Place the seasoned cod on the preheated grill and cook for 4-5 minutes until grill marks appear.
7. Carefully flip the cod using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
8. Transfer the cooked cod to a clean plate and use a fork to gently flake it into large chunks.
9. While the cod cooks, combine 1 ripe avocado, 1/4 cup sour cream, 2 tablespoons lime juice, 1 tablespoon chopped cilantro, and 1/4 teaspoon salt in a blender.
10. Blend the avocado mixture until completely smooth, scraping down the sides as needed.
11. Warm 8 corn tortillas on the grill for 30 seconds per side until pliable and lightly charred.
12. Spread 1 tablespoon of avocado lime crema evenly across each warmed tortilla.
13. Divide 2 cups shredded purple cabbage evenly among the tortillas.
14. Top each tortilla with flaked cod, distributing it evenly.
15. Sprinkle 1/4 cup crumbled cotija cheese over the assembled tacos.
16. Serve immediately with lime wedges for squeezing over the top.
Ready to enjoy tacos that balance textures and flavors beautifully? The flaky cod contrasts wonderfully with the crisp cabbage, while the creamy avocado lime sauce provides a cooling counterpoint to the lightly spiced fish. For a fun presentation, set up a taco bar with extra toppings like pickled onions or hot sauce, letting guests customize their perfect bite.
Honey Mustard Glazed Grilled Cod
Perfectly grilled cod with a sweet and tangy glaze is simpler than you might think, even for beginners. Preparing this honey mustard glazed grilled cod requires just a few key ingredients and straightforward steps. Let’s walk through the process methodically to ensure your fish turns out flaky and flavorful every time.
Ingredients
For the cod:
- 4 cod fillets (6 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the glaze:
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
Instructions
- Preheat your grill to medium-high heat (400°F).
- Pat the cod fillets completely dry with paper towels.
- Brush both sides of each fillet with 1 tablespoon olive oil.
- Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper evenly over all fillets.
- Place the cod fillets on the preheated grill, skin-side down if they have skin.
- Close the grill lid and cook for 4 minutes.
- While the cod cooks, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon minced garlic in a small bowl.
- Flip the cod fillets using a wide spatula.
- Brush the honey mustard glaze generously over the top of each fillet.
- Close the grill lid and cook for another 3-4 minutes, until the internal temperature reaches 145°F.
- Remove the cod from the grill and let rest for 2 minutes before serving.
Flaky cod with its sweet-tangy crust pairs wonderfully with roasted vegetables or a simple green salad. The honey mustard glaze caramelizes beautifully on the grill, creating a slightly crisp exterior that contrasts with the tender fish inside. For a creative twist, flake the leftover cod into tacos with cabbage slaw the next day.
Mediterranean Grilled Cod with Olives and Tomatoes
Venturing into Mediterranean flavors doesn’t require fancy techniques—just fresh ingredients and straightforward steps. This grilled cod recipe brings together briny olives, sweet tomatoes, and flaky fish in under 30 minutes, making it perfect for busy weeknights while tasting impressively restaurant-quality.
Ingredients
For the marinade:
– 4 (6-ounce) cod fillets, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
For the topping:
– 1 cup cherry tomatoes, halved
– ½ cup Kalamata olives, pitted and halved
– 2 garlic cloves, minced
– 2 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the cod fillets completely dry with paper towels.
2. Brush both sides of each fillet evenly with 2 tablespoons olive oil.
3. Sprinkle 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper over both sides of the fillets.
4. Preheat your grill or grill pan to medium-high heat (400°F).
5. Place the cod fillets skin-side up on the hot grill grates.
6. Grill for 4 minutes without moving the fish to develop grill marks.
7. Carefully flip each fillet using a thin spatula.
8. Grill for another 3-4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
9. While the cod grills, combine 1 cup halved cherry tomatoes, ½ cup halved Kalamata olives, 2 minced garlic cloves, 2 tablespoons lemon juice, and 2 tablespoons chopped parsley in a small bowl.
10. Transfer the grilled cod to serving plates using a spatula.
11. Spoon the tomato-olive mixture evenly over the hot cod fillets.
12. Let the dish rest for 2 minutes before serving to allow flavors to meld.
This dish achieves a beautiful contrast between the firm, flaky cod and the juicy tomato-olive topping that bursts with Mediterranean brightness. Try serving it over lemon-herbed couscous or with grilled asparagus to soak up the vibrant pan juices, creating a complete meal that feels both light and satisfying.
Grilled Cod with Pineapple Teriyaki Sauce
Whether you’re new to grilling or just looking for a foolproof fish recipe, this grilled cod with pineapple teriyaki sauce delivers restaurant-quality results with minimal fuss. We’ll walk through each step methodically, ensuring your fish turns out perfectly flaky and your sauce achieves that ideal sweet-savory balance. You’ll be amazed at how simple techniques can create such impressive flavors.
Ingredients
For the teriyaki sauce:
– 1 cup pineapple juice
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp cold water
For the cod:
– 4 (6-oz) cod fillets, 1-inch thick
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For serving:
– 2 cups cooked white rice
– 1/4 cup sliced green onions
Instructions
1. Combine 1 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger in a small saucepan.
2. Bring the sauce mixture to a boil over medium-high heat, then reduce to a simmer for 5 minutes until slightly reduced.
3. Whisk together 1 tbsp cornstarch and 2 tbsp cold water in a separate small bowl until smooth.
4. Slowly whisk the cornstarch slurry into the simmering sauce until fully incorporated.
5. Continue simmering the sauce for 2 more minutes until it thickens to a glaze consistency, then remove from heat.
6. Pat 4 cod fillets completely dry with paper towels to ensure proper searing.
7. Brush both sides of each fillet with 2 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper.
8. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
9. Place the cod fillets on the hot grill and cook for 4 minutes without moving them to develop grill marks.
10. Carefully flip each fillet using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
11. Brush the cooked cod fillets generously with the prepared pineapple teriyaki sauce.
12. Serve the grilled cod immediately over 2 cups cooked white rice, drizzling with additional sauce and garnishing with 1/4 cup sliced green onions.
Grilled to perfection, the cod develops a slightly smoky exterior while remaining incredibly moist and flaky inside. The pineapple teriyaki sauce caramelizes beautifully on the fish, creating a glossy coating that balances sweet pineapple with savory soy notes. For a complete meal, try serving it alongside grilled asparagus or wrapping the flaky fish in lettuce cups with extra sauce for a handheld option.
Coconut Lime Grilled Cod Skewers
These coconut lime grilled cod skewers transform simple fish into a tropical delight that’s surprisingly easy to master. Today we’ll walk through each stage methodically, ensuring your skewers come off the grill perfectly flaky and bursting with bright, zesty flavor.
Ingredients
For the marinade:
- 1/4 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp lime zest
- 1/2 tsp salt
- 1/4 tsp black pepper
For the skewers:
- 1 lb cod fillets, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 wooden skewers, soaked in water for 30 minutes
Instructions
- Whisk together 1/4 cup coconut milk, 2 tbsp fresh lime juice, 1 tbsp olive oil, 1 tsp lime zest, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl until fully combined.
- Add 1 lb cubed cod fillets to the marinade, gently tossing to coat each piece evenly.
- Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes—this brief marinating time prevents the lime juice from overcooking the delicate fish.
- While the cod marinates, soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
- Thread marinated cod cubes alternately with 1-inch pieces of red bell pepper and red onion onto the soaked skewers, leaving small gaps between items for even cooking.
- Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
- Place the skewers on the hot grill and cook for 3-4 minutes until grill marks appear and the bottom edges turn opaque.
- Carefully flip each skewer using tongs and grill for another 3-4 minutes until the fish flakes easily with a fork—this visual cue ensures perfect doneness without overcooking.
- Remove the skewers from the grill immediately to prevent residual heat from drying out the fish.
The finished cod will be tender and flaky with a subtle coconut creaminess that balances the bright lime acidity. Serve these skewers over cilantro-lime rice or alongside grilled pineapple slices to enhance the tropical theme, making an ordinary weeknight feel like a beachside escape.
Grilled Cod with Chimichurri Sauce
Haven’t you been searching for a simple yet impressive seafood dish that delivers restaurant-quality results at home? Grilled cod with chimichurri sauce is your answer, combining flaky white fish with a vibrant, herbaceous sauce that comes together in minutes. Let me walk you through each step methodically so you can recreate this stunning dish with confidence.
Ingredients
For the Cod
– 4 (6-ounce) cod fillets, about 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the Chimichurri Sauce
– 1 cup fresh parsley leaves, packed
– ¼ cup fresh cilantro leaves
– 3 garlic cloves
– 2 tablespoons red wine vinegar
– ½ cup olive oil
– ¼ teaspoon red pepper flakes
– ½ teaspoon kosher salt
Instructions
1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
2. Pat the cod fillets completely dry with paper towels to ensure proper searing.
3. Brush both sides of each fillet with 2 tablespoons olive oil.
4. Season both sides evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper.
5. Place the cod fillets on the hot grill and cook for 4 minutes without moving them.
6. Carefully flip each fillet using a thin metal spatula to prevent breaking.
7. Grill for another 3-4 minutes until the internal temperature reaches 145°F.
8. While the cod cooks, combine 1 cup parsley, ¼ cup cilantro, and 3 garlic cloves in a food processor.
9. Pulse the herbs and garlic until finely chopped but not pureed.
10. Transfer the herb mixture to a small bowl and stir in 2 tablespoons red wine vinegar.
11. Slowly whisk in ½ cup olive oil until the sauce emulsifies.
12. Stir in ¼ teaspoon red pepper flakes and ½ teaspoon kosher salt.
13. Remove the cod from the grill and let it rest for 2 minutes before serving.
14. Spoon the chimichurri sauce generously over the grilled cod fillets.
Meticulously grilled cod yields tender, flaky flesh that contrasts beautifully with the bright, tangy chimichurri sauce. The fresh herbs and garlic in the sauce cut through the richness of the fish, creating a balanced flavor profile that sings with each bite. For a complete meal, serve this over a bed of quinoa or alongside roasted vegetables to soak up every last drop of the vibrant green sauce.
Smoky Paprika Grilled Cod with Roasted Peppers
Getting perfectly grilled fish doesn’t require chef-level skills—just follow these straightforward steps for flaky cod with smoky depth. Gather your ingredients and let’s transform simple cod fillets into a vibrant, restaurant-worthy meal that’s surprisingly easy to master. You’ll appreciate how the smoky paprika crust complements the sweet roasted peppers in this balanced dish.
Ingredients
For the roasted peppers:
– 2 large red bell peppers, sliced into 1-inch strips
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the cod:
– 4 (6-ounce) cod fillets, 1-inch thick
– 2 tablespoons olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F.
2. Toss the bell pepper strips with 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl.
3. Arrange the peppers in a single layer on a baking sheet.
4. Roast the peppers for 20 minutes until they’re softened and slightly charred at the edges.
5. Pat the cod fillets completely dry with paper towels while the peppers roast.
6. Brush both sides of each cod fillet with 2 tablespoons olive oil.
7. Combine the smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper in a small bowl.
8. Sprinkle the spice mixture evenly over both sides of each cod fillet.
9. Preheat your grill to medium-high heat (about 400°F).
10. Place the cod fillets skin-side down on the clean, oiled grill grates.
11. Grill the cod for 4 minutes without moving it to develop grill marks.
12. Flip the cod fillets carefully using a thin spatula.
13. Grill for another 3-4 minutes until the fish flakes easily with a fork.
14. Remove the cod from the grill and let it rest for 2 minutes.
15. Serve the grilled cod immediately over the roasted peppers.
Delight in the contrast between the firm, flaky cod with its smoky crust and the tender, sweet peppers beneath. The paprika creates a beautiful mahogany color while infusing each bite with warmth without overwhelming heat. Consider serving this over creamy polenta or with crusty bread to soak up the flavorful juices that mingle with the roasted peppers.
Grilled Cod with Lemon Caper Butter
Very few dishes deliver restaurant-quality results as effortlessly as grilled cod with lemon caper butter. We’ll walk through each step methodically, ensuring even first-time cooks achieve perfectly flaky fish with a bright, buttery sauce. Let’s begin with gathering our ingredients and preparing the grill.
Ingredients
For the cod:
– 4 (6-ounce) cod fillets, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the lemon caper butter:
– 4 tablespoons unsalted butter
– 2 tablespoons fresh lemon juice
– 2 tablespoons capers, drained
– 1 tablespoon chopped fresh parsley
– 1 garlic clove, minced
Instructions
1. Preheat your gas or charcoal grill to medium-high heat (400°F).
2. Pat the cod fillets completely dry with paper towels.
3. Brush both sides of each fillet evenly with 2 tablespoons olive oil.
4. Season both sides of the fillets with 1 teaspoon kosher salt and ½ teaspoon black pepper.
5. Place the cod fillets skin-side down on the hot grill grates.
6. Close the grill lid and cook for 4-5 minutes without moving the fish.
7. Carefully flip each fillet using a thin metal spatula.
8. Close the lid and cook for another 3-4 minutes until the fish reaches 145°F internally.
9. While the fish cooks, melt 4 tablespoons unsalted butter in a small saucepan over medium heat.
10. Add 1 minced garlic clove to the melted butter and cook for 30 seconds until fragrant.
11. Stir in 2 tablespoons fresh lemon juice and 2 tablespoons drained capers.
12. Remove the saucepan from heat and stir in 1 tablespoon chopped fresh parsley.
13. Transfer the grilled cod to serving plates using a spatula.
14. Spoon the warm lemon caper butter sauce generously over each fillet.
Here’s why this dish becomes an instant favorite: the cod develops a beautifully charred exterior while remaining remarkably moist and flaky inside. The lemon caper butter adds a vibrant, tangy contrast that cuts through the richness, making it perfect alongside roasted asparagus or over a bed of lemon herb quinoa for a complete meal.
Asian-Style Grilled Cod with Ginger Soy Glaze
Grilling fish can seem intimidating, but this Asian-inspired cod recipe breaks it down into simple, foolproof steps. Get ready to create a restaurant-quality dish with a glossy glaze and perfectly flaky texture that will impress everyone at your table. Let’s walk through each step together to ensure your success.
Ingredients
For the marinade:
– 4 (6-ounce) cod fillets, 1-inch thick
– 2 tablespoons vegetable oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the ginger soy glaze:
– ¼ cup soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon cornstarch
– 2 tablespoons water
For garnish:
– 2 green onions, thinly sliced
– 1 teaspoon sesame seeds
Instructions
1. Pat the cod fillets completely dry with paper towels on both sides.
2. Brush both sides of each fillet evenly with 2 tablespoons vegetable oil.
3. Sprinkle 1 teaspoon kosher salt and ½ teaspoon black pepper evenly over all fillets.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
5. Combine ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 tablespoon grated ginger in a small saucepan.
6. Whisk 1 teaspoon cornstarch with 2 tablespoons water in a separate small bowl until smooth.
7. Bring the soy sauce mixture to a simmer over medium heat, stirring constantly.
8. Slowly whisk the cornstarch slurry into the simmering sauce until fully incorporated.
9. Cook the glaze for exactly 2 minutes, stirring continuously, until thickened and glossy.
10. Remove the glaze from heat and set aside.
11. Place the seasoned cod fillets skin-side down on the preheated grill.
12. Close the grill lid and cook for 4 minutes without moving the fillets.
13. Carefully flip each fillet using a thin metal spatula.
14. Brush the top of each fillet generously with the prepared ginger soy glaze.
15. Close the grill lid and cook for another 3-4 minutes until the internal temperature reaches 145°F.
16. Transfer the grilled cod to a serving platter using your spatula.
17. Drizzle any remaining glaze over the plated fillets.
18. Sprinkle 2 sliced green onions and 1 teaspoon sesame seeds evenly over the cod.
Miraculously tender flakes separate at the gentle touch of your fork, revealing the cod’s pearlescent interior. The sweet-savory glaze caramelizes into a sticky coating that contrasts beautifully with the fish’s mild flavor. Serve this stunning dish over jasmine rice to soak up every drop of the delicious sauce, or pair it with crisp steamed broccoli for a complete meal that feels both elegant and comforting.
Grilled Cod with Fresh Herb and Citrus Marinade
Even the most novice cooks can master this grilled cod with a simple herb and citrus marinade that transforms mild white fish into a vibrant, restaurant-quality meal. By following these clear steps, you’ll learn how to properly marinate and grill fish to achieve perfect flakiness without it sticking or falling apart.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 2 minced garlic cloves
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the fish:
- 4 (6-oz) cod fillets, 1-inch thick
Instructions
- Whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tbsp fresh orange juice, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 2 minced garlic cloves, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl.
- Place 4 (6-oz) cod fillets in a shallow dish and pour the marinade over them, ensuring all surfaces are coated.
- Cover the dish with plastic wrap and refrigerate for exactly 30 minutes—this timing prevents the citrus from breaking down the delicate fish texture while still allowing flavors to penetrate.
- Preheat your grill to medium-high heat (400°F) while the fish marinates.
- Lightly oil the grill grates using tongs and a paper towel dipped in olive oil to prevent sticking.
- Remove the cod fillets from the marinade, letting excess drip back into the dish.
- Place the cod fillets skin-side up (if present) on the preheated grill at a 45-degree angle to the grates for attractive grill marks.
- Grill for 4-5 minutes until the bottom releases easily from the grates and shows defined grill marks.
- Carefully flip each fillet using a thin, flexible spatula to maintain structural integrity.
- Grill for another 3-4 minutes until the internal temperature reaches 145°F when tested with an instant-read thermometer inserted into the thickest part.
- Transfer the grilled cod to a clean platter using your spatula.
Here you’ll find the cod flakes beautifully with gentle pressure from a fork, revealing moist, opaque flesh throughout. The bright citrus and fresh herb notes balance the mild sweetness of the fish perfectly. Consider serving it over a bed of quinoa salad or with grilled asparagus for a complete, colorful plate that highlights these complementary flavors.
Grilled Cod Sandwich with Sriracha Mayo
This grilled cod sandwich with sriracha mayo transforms simple ingredients into a restaurant-quality meal you can make at home. Think of it as your new go-to for a quick yet impressive lunch that balances flaky fish with creamy heat.
Ingredients
For the sriracha mayo:
– 1/4 cup mayonnaise
– 1 tbsp sriracha
– 1 tsp lime juice
For the cod:
– 2 (6 oz) cod fillets, patted dry
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
For assembly:
– 2 brioche buns, split
– 1 cup shredded iceberg lettuce
– 4 slices tomato
Instructions
1. In a small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp sriracha, and 1 tsp lime juice until fully combined.
2. Preheat your grill or grill pan to medium-high heat (400°F).
3. Brush both sides of 2 cod fillets with 1 tbsp olive oil.
4. Sprinkle 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt evenly over both sides of the cod fillets.
5. Place cod fillets on the preheated grill and cook for 4 minutes.
6. Flip the cod fillets using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. While the cod cooks, lightly toast the split brioche buns on the cooler edge of the grill for 1-2 minutes until golden.
8. Spread 1 tbsp of the sriracha mayo mixture on the bottom half of each toasted bun.
9. Top each bottom bun with 1/2 cup shredded iceberg lettuce and 2 tomato slices.
10. Place one grilled cod fillet on top of the tomato slices on each bun.
11. Spread another 1 tbsp of sriracha mayo on the top bun halves and place them on the sandwiches.
Perfectly flaky cod meets creamy, spicy mayo in a textural symphony that’s both satisfying and light. Pair it with sweet potato fries to complement the smoky paprika, or wrap it in parchment paper for a mess-free picnic experience that travels beautifully.
Grilled Cod with Tomato Basil Relish
Now, let’s create a simple yet impressive grilled cod that comes together quickly for a healthy weeknight dinner. This recipe pairs flaky white fish with a bright, fresh tomato basil relish that adds vibrant flavor without overwhelming the delicate cod. Follow these steps carefully for perfectly cooked fish every time.
Ingredients
For the cod:
– 4 (6-ounce) cod fillets, about 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the tomato basil relish:
– 2 cups cherry tomatoes, quartered
– ¼ cup fresh basil leaves, thinly sliced
– 2 tablespoons red wine vinegar
– 1 tablespoon olive oil
– ¼ teaspoon salt
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Pat the cod fillets completely dry with paper towels to ensure proper searing.
3. Brush both sides of each cod fillet with 2 tablespoons olive oil.
4. Season both sides of the fillets evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper.
5. Place the cod fillets on the preheated grill, skin-side down if they have skin.
6. Grill for 4-5 minutes without moving to develop grill marks.
7. Carefully flip the cod fillets using a thin metal spatula.
8. Grill for another 3-4 minutes until the internal temperature reaches 145°F.
9. While the cod grills, combine 2 cups quartered cherry tomatoes and ¼ cup sliced basil in a medium bowl.
10. Add 2 tablespoons red wine vinegar, 1 tablespoon olive oil, and ¼ teaspoon salt to the tomato mixture.
11. Gently toss the relish ingredients until evenly combined.
12. Remove the cod from the grill and transfer to a serving platter.
13. Spoon the tomato basil relish generously over the hot cod fillets.
Fresh from the grill, the cod will be flaky and moist with a subtle smoky flavor that pairs beautifully with the bright, acidic relish. For a complete meal, serve this over a bed of lemon rice or with roasted asparagus on the side—the relish also makes a wonderful topping for any leftover fish the next day.
Garlic Butter Grilled Cod with Parmesan Crust
Perfect for busy weeknights, this garlic butter grilled cod with Parmesan crust transforms simple ingredients into an elegant meal that comes together in under 30 minutes. Preparing this dish requires just a few key steps that ensure the fish stays moist while developing a golden, crispy topping that will have everyone asking for seconds.
Ingredients
- For the fish:
- 4 (6-ounce) cod fillets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the garlic butter:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- For the Parmesan crust:
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
Instructions
- Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
- Pat the cod fillets completely dry with paper towels to ensure proper searing.
- Brush both sides of each fillet with 1 tablespoon olive oil.
- Sprinkle the fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place the cod fillets on the preheated grill and cook for 3 minutes without moving them.
- While the cod cooks, melt 4 tablespoons unsalted butter in a small saucepan over medium heat.
- Add 3 cloves minced garlic to the melted butter and cook for 1 minute until fragrant.
- Remove the garlic butter from heat and stir in 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh parsley.
- Carefully flip the cod fillets using a wide spatula to prevent breaking.
- Brush the tops of the fillets generously with the prepared garlic butter mixture.
- Combine 1/2 cup grated Parmesan cheese and 1/4 cup panko breadcrumbs in a small bowl.
- Sprinkle the Parmesan-panko mixture evenly over the buttered tops of each fillet, pressing gently to adhere.
- Close the grill lid and cook for 4-5 minutes until the crust is golden brown and the fish flakes easily with a fork.
- Transfer the grilled cod to a serving platter using your spatula.
Amazingly tender and flaky, the cod contrasts beautifully with the crispy, savory Parmesan crust that melts in your mouth. Serve this alongside roasted asparagus or over a bed of lemon rice to soak up the garlic butter sauce, making it a complete meal that feels restaurant-quality but requires minimal effort.
Grilled Cod with Blackened Seasoning and Lime
Just imagine biting into perfectly grilled cod with a smoky blackened crust and bright lime finish—this recipe delivers restaurant-quality results with straightforward steps. Join me as we build flavor systematically, starting with a simple seasoning blend that transforms mild cod into a standout dish. Following these precise instructions will give you confidence whether you’re new to grilling or looking to perfect your technique.
Ingredients
For the Blackened Seasoning
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp dried thyme
– 1/2 tsp salt
For the Cod and Finishing
– 4 (6-ounce) cod fillets, 1-inch thick
– 2 tbsp olive oil
– 2 limes
Instructions
1. Pat the cod fillets completely dry with paper towels on both sides.
2. Brush both sides of each fillet evenly with 2 tbsp olive oil using a pastry brush.
3. Combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, and 1/2 tsp salt in a small bowl.
4. Sprinkle the seasoning mixture evenly over both sides of each oiled fillet, pressing gently to adhere.
5. Preheat a grill or grill pan to medium-high heat (400°F) for 10 minutes.
6. Place the seasoned cod fillets on the hot grill at a 45-degree angle to create crosshatch marks.
7. Grill for 4 minutes without moving to develop a crust.
8. Flip the fillets using a thin spatula when they release easily from the grill.
9. Grill for another 3-4 minutes until the internal temperature reaches 145°F.
10. Transfer the grilled cod to a clean plate using the spatula.
11. Cut 2 limes in half crosswise and squeeze the juice evenly over all fillets.
This method gives you cod with a crisp, smoky crust that contrasts beautifully with the tender, flaky interior. The lime juice cuts through the richness right before serving, making each bite bright and balanced. For a complete meal, serve alongside grilled corn and avocado salad to complement the bold flavors.
Grilled Cod with Sweet Chili Glaze
Keeping weeknight dinners exciting doesn’t require complicated techniques—this grilled cod with sweet chili glaze proves just that. Let’s walk through each step together to create a restaurant-quality meal right in your own kitchen.
Ingredients
For the fish:
- 4 (6-ounce) cod fillets, 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the glaze:
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
Instructions
- Preheat your grill to medium-high heat (400°F) and brush the grates with oil to prevent sticking.
- Pat the cod fillets completely dry with paper towels—this ensures proper searing and prevents steaming.
- Brush both sides of each fillet with olive oil, then season evenly with kosher salt and black pepper.
- Place the cod fillets on the hot grill at a 45-degree angle to create attractive grill marks.
- Grill for 4 minutes without moving the fish to develop a golden-brown crust.
- While the fish cooks, whisk together sweet chili sauce, soy sauce, lime juice, and grated ginger in a small bowl.
- Carefully flip each fillet using a thin metal spatula—cod is delicate, so slide the spatula completely underneath before turning.
- Brush the cooked side generously with the sweet chili glaze mixture.
- Grill for another 3-4 minutes until the fish reaches 145°F internally and flakes easily with a fork.
- Transfer the grilled cod to a clean platter and brush with remaining glaze before serving.
Just pulled from the grill, the cod boasts a beautifully caramelized exterior that gives way to moist, flaky flesh beneath. The sweet-spicy glaze creates a glossy coating that balances the fish’s mild flavor perfectly. Try serving it over coconut rice with a side of grilled pineapple for a tropical twist that complements the Asian-inspired sauce.
Grilled Cod and Vegetable Foil Packets
Hoping for a simple, healthy dinner with minimal cleanup? Grilled cod and vegetable foil packets deliver perfectly cooked fish and tender vegetables with virtually no mess. Here’s how to create these flavorful packets step by step.
Ingredients
For the Vegetables
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow onion, sliced into 1/2-inch wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cod
- 4 (6-ounce) cod fillets, about 1-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
Instructions
- Preheat your grill to medium-high heat, 400°F.
- Tear off four 12-inch by 18-inch sheets of heavy-duty aluminum foil.
- Place the zucchini rounds, bell pepper pieces, onion wedges, and cherry tomatoes in a large bowl.
- Drizzle 2 tablespoons of olive oil over the vegetables.
- Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the vegetables.
- Toss the vegetables until they are evenly coated with the oil and seasonings.
- Divide the vegetable mixture evenly among the center of the four foil sheets.
- Pat the cod fillets dry with a paper towel.
- Brush the top of each cod fillet with 1 tablespoon of olive oil.
- Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper evenly over all the fillets.
- Place one seasoned cod fillet on top of the vegetables on each foil sheet.
- Drizzle 2 tablespoons of fresh lemon juice evenly over the four cod fillets.
- Sprinkle 2 cloves of minced garlic and 1 teaspoon of dried oregano evenly over the cod fillets.
- Bring the long sides of the foil together over the food.
- Fold the foil edges down in a series of 1/2-inch folds, pressing firmly after each fold.
- Fold the short ends of the packet up and inward to seal completely, creating a tight packet.
- Place the sealed foil packets directly onto the preheated grill grates.
- Close the grill lid and cook for 12 minutes.
- Carefully open one packet to check for doneness; the cod should be opaque and flake easily with a fork.
- Remove the packets from the grill using tongs.
- Let the packets rest unopened for 3 minutes before serving.
Keeping the packets sealed after cooking allows the fish to finish gently steaming for a more tender texture. The cod becomes beautifully flaky while the vegetables soften and release their natural sweetness into a light, flavorful broth. For a vibrant presentation, serve the entire packet on a plate and let everyone open their own, perhaps with a side of crusty bread to soak up the delicious juices.
Grilled Cod with Miso Glaze and Scallions
Zesty yet simple, this grilled cod with miso glaze brings restaurant-quality flavors to your home kitchen. Follow these methodical steps to achieve perfectly cooked fish with a caramelized, savory-sweet coating that will impress even the most discerning palates. You’ll be amazed at how easily this elegant dish comes together with just a few key ingredients and careful technique.
Ingredients
For the fish:
– 4 (6-ounce) cod fillets, about 1-inch thick
– 2 tablespoons vegetable oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the glaze:
– ¼ cup white miso paste
– 2 tablespoons mirin
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
For garnish:
– 4 scallions, thinly sliced
Instructions
1. Pat the cod fillets completely dry with paper towels on all surfaces.
2. Brush both sides of each fillet evenly with vegetable oil using a pastry brush.
3. Season both sides of the fillets with kosher salt and black pepper.
4. Preheat your grill to medium-high heat (400°F) and clean the grates thoroughly.
5. Whisk together white miso paste, mirin, soy sauce, rice vinegar, and honey in a small bowl until smooth.
6. Place the cod fillets on the hot grill at a 45-degree angle to the grates.
7. Grill for 4 minutes without moving to develop defined grill marks.
8. Rotate the fillets 90 degrees and grill for another 4 minutes.
9. Flip the fillets carefully using a thin metal spatula.
10. Brush the cooked side generously with the miso glaze using a silicone brush.
11. Grill the second side for 4 minutes.
12. Rotate the fillets 90 degrees and brush with more glaze.
13. Grill for 3-4 more minutes until the internal temperature reaches 145°F.
14. Transfer the cod to a serving platter using a spatula.
15. Brush the top of each fillet with the remaining glaze.
16. Sprinkle the sliced scallions evenly over the glazed cod.
Carefully grilled cod develops a beautiful caramelized crust while remaining moist and flaky inside. The miso glaze creates a glossy, umami-rich coating that balances sweet and salty notes perfectly. Serve this elegant dish over steamed jasmine rice or with roasted vegetables for a complete meal that feels both sophisticated and comforting.
Grilled Cod with Cilantro Lime Rice
Perfectly grilled cod with fluffy cilantro lime rice makes a restaurant-quality meal you can easily master at home. Preparing this dish requires just a few simple techniques that ensure moist, flaky fish and vibrant, zesty rice every single time. Let’s walk through each step together so you can confidently create this healthy, satisfying dinner.
Ingredients
- For the cod:
- 4 cod fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the rice:
- 1 cup white rice
- 2 cups water
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tbsp lime zest
- 1/2 tsp salt
Instructions
- Preheat your grill to medium-high heat (400°F).
- Rinse 1 cup of white rice under cold water until the water runs clear.
- Combine the rinsed rice and 2 cups of water in a medium saucepan.
- Bring the rice to a boil over high heat.
- Reduce heat to low, cover the saucepan, and simmer for 18 minutes.
- Remove the rice from heat and let it stand covered for 5 minutes.
- Fluff the cooked rice with a fork.
- Stir in 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tbsp lime zest, and 1/2 tsp salt into the rice.
- Pat 4 cod fillets dry with paper towels.
- Brush both sides of each fillet with 2 tbsp olive oil.
- Sprinkle 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the fillets.
- Place the seasoned cod fillets on the preheated grill.
- Grill for 4-5 minutes until the bottom develops clear grill marks.
- Flip the fillets using a thin spatula.
- Grill for another 3-4 minutes until the fish flakes easily with a fork.
- Remove the cod from the grill immediately.
Grilled cod emerges with a firm yet tender flake that contrasts beautifully with the bright, citrus-kissed rice. The smoky paprika crust complements the fresh cilantro and lime flavors perfectly. For a stunning presentation, serve the cod over the rice and garnish with extra lime wedges and cilantro sprigs.
Summary
Unforgettable summer meals await with these 20 grilled cod recipes! From zesty marinades to smoky rubs, there’s something for every palate. Fire up your grill and discover your new favorite dish. We’d love to hear which recipe you tried—leave a comment below and share your culinary success on Pinterest!
