Lemony Grilled Cod
lemony because it's grilled on lemon slices!!
In the spirit of trying new things - I’ve been wanting to grill fish on top of lemon slices and this week I finally did it!!
This was also my first time grilling swimmy fish, I’ve only grilled shellfish up until now.
The seasoning for this couldn’t be simpler - seasoned salt, pepper, paprika, dijon, and honey. I use this “shallot pepper seasoning” from Penzey’s Spices. But really anything that has salt and alliums (onion, chive, shallot, garlic) will do the job. The one I mentioned has tarragon, so you can also sprinkle in a bit of tarragon!
This takes about 20 minutes and serves enough for two people
Ingredients:
1 lb cod, skin cut off is my preference
1 lemon, cut into 1/2 centimeter slices
1 1/2 tablespoons avocado oil
1 tablespoon honey
1 tablespoon dijon
2 tsp seasoned salt (like Trader Joe’s onion salt)
1 tsp pepper
1 tsp paprika
1/2 tsp dried tarragon (optional)
Instructions:
Mix the avocado oil, honey, dijon, and spices in a small bowl. Brush or pour on to both sides of the fish until covered. It should be more of a paste than a marinade.
Cut your lemon into slices, about 1/2 centimeter thick.
Heat the grill to about 400°F, the burners you’re using for the fish should be at medium heat.
Place the lemon slices on the grill, try to match the shape of your piece of fish. Lay the fish on top of the lemon slices. Close the grill hood.
I cooked mine for 5 minutes on the first side then 3 minutes on the second side. 7-8 minutes seems to be the sweet spot depending on how thick your piece of fish is. After you’ve flipped it and let it cook a few minutes on the second side, use a fork to check the thickest part of the fish and make sure the inside looks white and opaque rather than glossy or translucent. It should easily break into big flakes. Any longer than 10 minutes and your fish will start to overcook!
Remove from the grill and serve immediately!
Ideas for side dishes:
Note: most of these will take longer than the fish to cook, start them ahead of time!
Grilled snap peas and squash tossed with feta and basil
Fingerling potatoes or peewee potatoes cooked in foil
Grilled asparagus, pesto pasta or rice
Greek salad, toasty bread
