Grilled Cod with Garlic and Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While the grill heats, prepare the garlic herb butter by combining softened butter with 6 minced garlic cloves, fresh parsley, fresh thyme, and a squeeze of fresh lemon juice in a small bowl. Mix until well combined and set aside.

   Tip: Prepare the herb butter ahead of time so it's ready when your fish finishes cooking.

2. 2

   Pat the cod fillets dry with paper towels and lay them skin-side down on a clean cutting board. Rub the top (flesh side) of each fillet with a light coat of olive oil.

   Tip: Dry fish prevents sticking to the grill grates.

3. 3

   In a small bowl, combine sea salt, black pepper, garlic powder, and remaining 2 minced garlic cloves. Sprinkle this seasoning mixture evenly over the top of each cod fillet.

   Tip: Don't season the skin side as it will rest on the grill.

4. 4

   Oil your grill grates well with high-heat oil or a grill brush to prevent sticking. Place the cod fillets skin-side down on the grill.

   Tip: The skin-side down helps protect the delicate flesh from direct heat.

5. 5

   Grill undisturbed for 4-5 minutes until the skin is crispy and the flesh begins to flake easily when tested with a fork. The fish should release naturally from the grates when ready.

   Tip: Resist the urge to move the fish around—this helps achieve crispy skin.

6. 6

   Using a thin metal spatula, carefully flip the cod fillets and grill for another 3-4 minutes on the other side until cooked through and the flesh is opaque throughout.

   Tip: The fish is done when it flakes apart with gentle pressure and reaches an internal temperature of 145°F.

7. 7

   Remove the grilled cod from the heat and immediately place each fillet on a serving plate. Top each fillet with a generous spoonful of the garlic herb butter, allowing it to melt over the hot fish.

   Tip: The residual heat will melt the butter perfectly, infusing the fish with rich garlic flavor.

8. 8

   Garnish each plate with fresh lemon slices and an additional sprinkle of fresh parsley. Serve immediately while the butter is still melting into the fish.