Grilled Cod with Daikon and Sesame-Ginger Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just thirty minutes from start to finish. The cod is delicate and flaky, paired beautifully with crisp grilled daikon radish that adds a wonderful peppery bite. What really makes this dish special is the sesame ginger glaze, a glossy combination of toasted sesame oil, fresh ginger, and soy sauce that brings everything together. Beyond being absolutely delicious, cod is packed with omega 3 fatty acids that support heart health, making this a meal that tastes indulgent but actually nourishes your body. The best part? You need just a handful of pantry staples and about twenty minutes of prep time to have an elegant, restaurant quality dinner on the table.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1 largedaikon radish(julienned)
- 3 tablespoonssesame oil
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2garlic cloves(minced)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3scallions(sliced diagonally)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 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
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
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
Brush both sides of the cod fillets with olive oil to prevent sticking on the grill.
- 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
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
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
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.
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