Learn how to grill cod perfectly every time! Basted with a simple lemon butter glaze and herbs, this grilled cod recipe will be your favorite!
Here in the Midwest, good fresh fish is both hard to find and a little bit expensive! When we visit the coasts, getting some fresh grilled fish is always a priority for me.
By itself or in tacos, I love the flavor of grilled fish! But, when I first started grilling it, it really intimidated me. Would it fall apart? Would it stick to the grates, then fall apart?
Over time, I learned some techniques to make sure I was getting perfectly grilled fish every time.
This was so flavorful and good! It's my favorite way to marinade fish. I sautéed instead of grilling and it was excellent.- Arpita
Tips for Perfect Grilled Cod:
- Make sure your cooking grates are brushed clean! Any leftover residue will stick to your fish.
- Oil your grill grates, the fish, or both!
- Consider leaving the skin on, when possible. It will help keep the filet intact.
- Cook over high heat.
- Consider investing in a grill basket to help keep the fish fillets together and turn them easily. Remember that metal conducts heat, so a wood handle is best for something that will be on the grill.
- If you don't have a grill basket, consider investing in a fish turner to help you flip the fish.
What to Serve with Grilled Cod
While the grill is fired up, you might as well throw on some Grilled Corn On the Cob in Foil. I also love making these Thyme Garlic Mushrooms, a fresh Italian House Salad or these easy Air Fryer Brussels Sprouts.
- 2 pounds cod fillets, fresh
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the basting liquid:
- 4 tablespoons melted butter
- juice of 1 large lemon
- 1 teaspoon dried parsley
- 3 teaspoons green onions, chopped
- Fresh lemon slices
- Fresh herbs (parsley, green onions, rosemary)
- Prepare to grill over a hot fire. Clean and oil grill grates.
- Combine butter, lemon juice, parsley and onions in a small bowl. Whisk vigorously to combine and allow to rest on the counter while you prepare the fish.
- Pat the cod dry with paper towels, then rub with salt, garlic powder and black pepper.
- Place cod directly on oiled grates over a hot fire. Grill for 4-5 minutes per side, basting occasionally with butter and lemon mixture. If flare-ups occur, place the lid on the grill to cover with closed vents.
- Remove from grill when the fish begins to flake. If fully cooked, fish should not stick to the grill.
- Serve with any leftover basting liquid, and garnish with (optional) lemon slices and herbs.
If you have a grill basket for fish, slice some lemons and additional herbs and add them with the fish.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 190
If you love this grilled cod recipe, I think you'll also enjoy these other fish recipes and grill recipes!
- Brown Sugar Smoked Salmon
- Pan Seared Sablefish (Black Cod) with White Wine Tomatoes
- Pan Seared Cod with Tarragon Cream Sauce
- Baked Salmon with Cranberry Thyme Crust
- Salmon Meunière
- Lemon Baked Cod with Asparagus