Grilled Cod with Okra

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

   Tip: If using a charcoal grill, arrange coals for direct and indirect heat zones.

2. 2

   In a small bowl, combine minced garlic, lemon juice, lemon zest, 3 tablespoons of olive oil, smoked paprika, salt, and pepper to create the glaze.

   Tip: Whisk vigorously to emulsify the mixture for better coating.

3. 3

   Pat the cod fillets dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil, then season lightly with salt and pepper.

   Tip: Dry fish prevents sticking and promotes better browning on the grill.

4. 4

   Toss the halved okra and bell pepper strips with half of the prepared garlic-lemon glaze in a large bowl.

   Tip: Coat vegetables evenly for consistent flavor throughout.

5. 5

   Place the cod fillets skin-side down on the grill grates and cook for 12-15 minutes without moving them, until the flesh is opaque and flakes easily with a fork.

   Tip: Don't flip the cod; cooking skin-side down protects the delicate flesh.

6. 6

   Arrange the glazed okra and bell peppers on the grill alongside the cod during the last 8 minutes of cooking, stirring occasionally until vegetables are tender and slightly charred.

   Tip: Position okra away from direct flame if it begins charring too quickly.

7. 7

   Transfer the grilled cod and vegetables to serving plates and drizzle with the remaining glaze, then garnish with fresh thyme sprigs.

   Tip: Serve immediately while the fish is still warm and flaky.