Grilled Cod with Crispy Brussels Sprouts and Lemon Butter Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Place a grill basket on the grates to heat through.

   Tip: Preheating ensures even cooking and prevents sticking.

2. 2

   Toss the halved Brussels sprouts with 2 tablespoons of olive oil, half the salt, and quarter teaspoon of black pepper. Arrange them cut-side down in the hot grill basket.

   Tip: Cut-side down creates those beautiful caramelized, crispy exteriors.

3. 3

   Grill the Brussels sprouts for 12-15 minutes, stirring occasionally, until the cut sides are deep golden brown and the leaves are charred. Transfer to a serving plate.

   Tip: Don't rush this step—the caramelization develops incredible flavor.

4. 4

   Pat the cod fillets dry and brush lightly with remaining olive oil. Season both sides with remaining salt, pepper, and garlic powder.

   Tip: Dry fish prevents sticking and allows for better browning.

5. 5

   Place the cod fillets directly on the grill grates, skin-side up. Grill for 4-5 minutes without moving them until they develop a light char.

   Tip: Resist the urge to flip early—a golden crust means better flavor.

6. 6

   Carefully flip the fillets and cook for another 3-4 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Overcooked cod becomes dry; watch the timing carefully.

7. 7

   While the cod finishes cooking, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

   Tip: Be careful not to burn the garlic or butter.

8. 8

   Remove from heat and stir in fresh lemon juice, lemon zest, and fresh thyme. Season lightly with salt and pepper to taste.

   Tip: Adding lemon juice off-heat preserves its bright, fresh flavor.

9. 9

   Arrange grilled cod and Brussels sprouts on serving plates, drizzle generously with the warm lemon butter sauce, and serve immediately.

   Tip: Serve while everything is still warm for the best experience.