Grilled Cod with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). While it heats, toss the butternut squash cubes with 2 tablespoons of olive oil, half the salt, and half the pepper on a baking sheet.

   Tip: Cut squash pieces evenly so they cook at the same rate.

2. 2

   Place the baking sheet on the grill's cooler side or in a 400°F oven for 25-30 minutes, stirring halfway through, until the squash is tender and golden at the edges.

   Tip: If grilling in a grill basket, shake it occasionally for even caramelization.

3. 3

   While the squash cooks, pat the cod fillets completely dry with paper towels, then brush both sides lightly with the remaining 2 tablespoons of olive oil.

   Tip: Dry fish prevents sticking and helps create a better sear on the grill.

4. 4

   Season the cod fillets generously with the remaining salt, pepper, minced garlic, and red pepper flakes. Top each fillet with a thyme sprig.

   Tip: Season just before grilling to prevent the salt from drawing out moisture.

5. 5

   Oil your grill grates well, then place the cod fillets skin-side up on the hottest part of the grill. Grill for 4-5 minutes without moving them until golden and crispy on the bottom.

   Tip: Resist the urge to flip too early; let the fish develop a nice crust for flavor.

6. 6

   Gently flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a serving plate.

   Tip: Cod cooks quickly, so watch carefully to avoid overcooking.

7. 7

   While the cod finishes cooking, melt the butter in a small saucepan over medium heat. Add the remaining 8 sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage is crispy.

   Tip: Watch the butter carefully so it browns but doesn't burn.

8. 8

   Divide the grilled cod and roasted butternut squash among four plates. Drizzle with the sage brown butter, garnish with lemon zest, a squeeze of fresh lemon juice, and the crispy sage leaves.

   Tip: Serve immediately while everything is warm and the sage is still crispy.