Grilled Cod with Daikon and Sesame-Ginger Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat, about 450°F, and lightly oil the grates to prevent sticking.

   Tip: If using a gas grill, let it heat for at least 10 minutes for even temperature.

2. 2

   In a small bowl, whisk together sesame oil, minced ginger, soy sauce, rice vinegar, honey, and garlic to create the glaze. Set aside.

   Tip: Make the glaze ahead of time for easier grilling.

3. 3

   Pat the cod fillets completely dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish grills better and develops a nicer crust.

4. 4

   Brush both sides of the cod fillets with olive oil to prevent sticking on the grill.

5. 5

   Place the cod skin-side up on the hot grill and cook for 5-6 minutes without moving it, allowing a light char to form.

   Tip: Resist the urge to flip early; this creates a flavorful crust.

6. 6

   Carefully flip the fillets and brush the top side with half of the sesame-ginger glaze. Grill for another 4-5 minutes until the fish flakes easily with a fork.

   Tip: The cod is done when it reaches an internal temperature of 145°F.

7. 7

   While the fish finishes cooking, toss the julienned daikon in a bowl with the remaining glaze and a pinch of salt.

   Tip: The daikon will soften slightly and absorb the flavors beautifully.

8. 8

   Transfer the grilled cod to serving plates and top each fillet with the dressed daikon slaw. Garnish with sliced scallions and toasted sesame seeds.

   Tip: Serve immediately while the fish is hot and the daikon is still slightly crisp.