Grilled Cod with Avocado Salsa and Citrus Beurre Blanc
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in under an hour. Grilled cod is naturally lean and packed with protein, making it perfect for anyone looking to eat healthier without sacrificing flavor. The creamy avocado salsa brings a bright, fresh contrast to the delicate fish, while the citrus beurre blanc adds that restaurant quality touch that feels indulgent. What I love most is that everything is relatively affordable and the prep is straightforward, so you can have an impressive meal on the table without spending your whole evening in the kitchen.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 2ripe avocados(diced)
- 2lime(juiced, divided)
- 237 mlred onion(finely diced)
- 237 mlfresh cilantro(chopped)
- 1jalapeño(minced, seeds removed)
- 6 tablespoonsunsalted butter(cold, cubed)
- 1lemon(zested and juiced)
- 1shallot(minced)
- 237 mldry white wine
- 2 tablespoonsolive oil
- 1 teaspoonsea salt(divided)
- 1 teaspoonblack pepper(divided)
Detail level
Instructions
- 1
Prepare the avocado salsa by gently combining diced avocados, red onion, cilantro, jalapeño, and juice of one lime in a small bowl. Season with 1/4 teaspoon salt and set aside.
Tip: Prepare this just before serving to prevent the avocado from browning.
- 2
Make the beurre blanc by warming white wine and minced shallot in a small saucepan over medium heat. Simmer until reduced to about 2 tablespoons, approximately 3-4 minutes.
Tip: Watch carefully to avoid over-reducing the wine.
- 3
Remove the pan from heat and whisk in lemon juice and zest. Gradually whisk in cold butter cubes, one at a time, until fully incorporated. Season with a pinch of salt and pepper. Keep warm on low heat but do not boil.
Tip: The key to silky beurre blanc is keeping the heat low and whisking constantly.
- 4
Pat the cod fillets dry with paper towels and brush both sides lightly with olive oil. Season with remaining salt and pepper.
Tip: Dry fish prevents sticking to the grill and promotes better browning.
- 5
Preheat a grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: If using a cast iron grill pan, preheat it in the oven at 450°F for 5 minutes.
- 6
Place cod fillets skin-side up on the grill and cook for 4-5 minutes without moving them. Carefully flip and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Avoid moving the fish too early; let it develop a nice crust for better flavor.
- 7
Transfer the grilled cod to serving plates and spoon the warm lemon beurre blanc around the base of each fillet.
Tip: Pour the sauce just before serving for the best presentation.
- 8
Top each cod fillet generously with the fresh avocado salsa and serve immediately with lime wedges on the side.
Tip: Serve right away while the fish is hot and the avocado is fresh.
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