I typically wouldn’t grill cod, because I wouldn’t consider it a grilling fish, since it’s very tender and falls apart easily…BUT…I REALLY wanted to grill dinner and cod was the freshly-bought fish in my fridge. It came out just fine, but you really have to watch it because it is such a tender fish. Make sure you clean your grill really well and oil it before you put the fish on – otherwise…sticky sticky and the fish falls apart.
I do recommend to save cod for things like fish and chips or for any cooking method that involves high temperature frying and encases the fish in some type of batter or coating – this way, the fish’s tenderness is enveloped by something holding it together and it cooks instantly at the high heat.
Another point to note here is that fish loves butter…but my face doesn’t, so I don’t use any butter in this recipe. If you and butter have a good relationship, then by all means, finish the fish off with some melted butter before serving.
A great alternative to this would be grouper or snapper, or of course, tuna or swordfish – the meat is more dense and stays together a lot better on the grill. But anyway – here’s the recipe:
Grilled Cod with Pineapple Avocado Salsa
For the cod
- 2 lbs. of fresh cod filets
- 1 lemon, juiced
- 2 garlic cloves, crushed through the garlic crusher
- 3 tbsp. olive oil
- salt and pepper to taste
- 1 lime, reserved
For the salsa
- 1 medium avocado, medium dice
- 1 round slice of pineapple, small dice
- 1/2 small red onion, small dice
- 1 tbsp. freshly chopped mint
- 2 tbsp. freshly chopped cilantro
- 1 lime, juiced
- salt and pepper to taste
- First, prepare and marinate the fish – if you have long filets, simply cut them into 3 pieces- they will divide naturally towards one end. Cut right at that division so that you end up with 3 pieces from each filet. Combine all the fish ingredients and drizzle the marinade over the fish – make sure to lay the fish out on a flat surface, like a baking sheet so that all pieces get evenly coated. Turn the pieces and drizzle the remaining marinade over them. Start your coals and let’s get going on the salsa.
- Combine all the salsa ingredients together, mix well, and taste for seasoning. Adjust to your liking and set aside.
- Let’s grill the fish – you want a medium heat for this because this fish is so tender. Place all the fish on the grill, wait 3 minutes and turn. Wait another 2 minutes and voila! Use a flat spatula to handle the fish on the grill and be extra delicate so that it doesn’t fall apart.
- Top the fish with the salsa, squeeze the remaining lime on it and drizzle with extra virgin olive oil. Serve