Grilled Cod with Edamame

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While it heats, season both sides of the cod fillets generously with sea salt and black pepper.

   Tip: Pat the cod completely dry with paper towels to ensure better browning and prevent sticking.

2. 2

   Brush the grill grates lightly with oil to prevent sticking. Place cod skin-side up on the grill and cook for 6-7 minutes without moving it.

   Tip: Resist the urge to flip early; letting it sit undisturbed creates a beautiful crust.

3. 3

   Carefully flip the cod and cook for another 5-6 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a serving plate.

   Tip: The internal temperature should reach 145°F for perfectly cooked cod.

4. 4

   In a skillet over medium heat, melt butter with 2 tablespoons of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.

   Tip: Don't let the garlic brown; it will become bitter if overcooked.

5. 5

   Add the thawed edamame to the skillet and stir-fry for 3-4 minutes until heated through and lightly golden at the edges.

   Tip: For extra flavor, sprinkle a pinch of sea salt on the edamame while cooking.

6. 6

   Remove the skillet from heat and stir in fresh lemon juice, lemon zest, chopped dill, and red pepper flakes. Drizzle with remaining olive oil.

   Tip: Add the acid (lemon juice) off heat to preserve the bright flavor.

7. 7

   Spoon the warm edamame mixture alongside each cod fillet and serve immediately.

   Tip: Garnish with additional fresh dill sprigs or lemon wedges for visual appeal.