Grilled Cod with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled cod with ginger is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The fresh ginger gives the fish such a bright, warming flavor while also aiding digestion, and the Asian inspired marinade with soy sauce, sesame oil, and lime juice makes the whole kitchen smell amazing. What I love most is how simple it actually is to pull off. You just whisk together your sauce, let the cod soak it up for a bit, then get it on the grill. It's healthy, it's fast, and it never fails to impress.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 3 tablespoonsfresh ginger(minced)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonssesame oil
- 2 tablespoonslime juice(fresh squeezed)
- 3garlic cloves(minced)
- 3green onions(chopped)
- 1 tablespoonhoney
- 1 tablespoonrice vinegar
- ¼ teaspoonred pepper flakes
- 2 teaspoonsolive oil(for brushing grill)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2lime wedges(for serving)
Detail level
Instructions
- 1
Combine minced ginger, soy sauce, sesame oil, lime juice, minced garlic, honey, rice vinegar, and red pepper flakes in a small bowl. Whisk until well blended to create the marinade.
Tip: Make the marinade while prepping your grill for even timing.
- 2
Pat the cod fillets dry with paper towels and arrange skin-side up on a plate. Season lightly with salt and pepper on both sides.
Tip: Dry fish ensures better browning and prevents sticking on the grill.
- 3
Reserve half of the ginger marinade in a separate bowl for serving sauce. Brush the remaining marinade evenly over both sides of each cod fillet, ensuring the ginger pieces coat the surface.
Tip: Keeping sauce separate prevents food safety issues with raw fish marinade.
- 4
Preheat your grill to medium-high heat (around 400°F). Lightly brush the grill grates with olive oil to prevent sticking.
Tip: Let the grill heat for at least 10 minutes for optimal temperature.
- 5
Carefully place the cod fillets skin-side down on the grill. Cook for 12-15 minutes without moving them, allowing the skin to crisp and develop char marks.
Tip: Resist the urge to flip early—a golden crust develops from uninterrupted cooking.
- 6
Using a wide spatula, gently turn each fillet over and cook for another 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for perfectly cooked cod.
- 7
Transfer the grilled cod to a serving platter and drizzle generously with the reserved ginger marinade sauce.
Tip: The warm fish will slightly warm the sauce, creating a better flavor meld.
- 8
Garnish with chopped green onions and serve immediately with lime wedges on the side for extra brightness.
Tip: Squeeze fresh lime over the fish just before eating for enhanced citrus notes.
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