Grilled Cod with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a simple weeknight dinner I've been making constantly. Grilled cod with okra comes together in under an hour and is incredibly forgiving, even for beginners. The cod is lean and cooks quickly on the grill, while the okra gets wonderfully tender and slightly charred. What I love most is that okra is packed with fiber and antioxidants, making this not just delicious but genuinely good for you. The whole meal feels fancy enough for company but costs just a few dollars per serving. Fresh lemon and garlic keep everything bright and flavorful without any fuss.
Ella x
Ingredients
- 4cod fillets(6 oz each)
- 1 poundfresh okra(trimmed and halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 1red bell pepper(sliced into strips)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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