Grilled Cod with Pak Choi
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 40 minutes and tastes like you spent hours in the kitchen. Cod is such a lean, mild fish that takes beautifully to grilling, and pairing it with pak choi makes the whole meal feel restaurant quality without breaking the bank. The ginger and garlic create this amazing aromatic glaze with just a touch of honey and soy, and here's the best part: pak choi is loaded with vitamin C and calcium, so you're getting serious nutrition alongside something absolutely delicious. Trust me, once you try this combination, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 8pak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 3 tablespoonssesame oil
- 4scallions(thinly sliced)
- 2 tablespoonsolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Prepare your grill to medium-high heat. While it preheats, whisk together soy sauce, rice vinegar, honey, minced ginger, and minced garlic in a small bowl to create the glaze.
Tip: This glaze can be made up to 2 hours ahead and kept at room temperature.
- 2
In a separate small bowl, combine sesame oil with sliced scallions and set aside as your finishing oil.
Tip: The scallion oil infuses more flavor if left to sit for 5-10 minutes before serving.
- 3
Pat cod fillets dry with paper towels and season both sides generously with sea salt and black pepper. Lightly brush with olive oil to prevent sticking.
Tip: Drying the fish ensures better browning and prevents it from steaming on the grill.
- 4
Lightly oil the grill grates with a brush or paper towel. Place cod fillets skin-side up on the grill and cook for 4-5 minutes without moving them.
Tip: Avoid flipping too early; let the fish develop a golden crust for better flavor.
- 5
Using a thin spatula, carefully flip the cod and brush the cooked side with the ginger-honey glaze. Cook for another 3-4 minutes until the fish flakes easily with a fork.
Tip: The internal temperature should reach 145°F (63°C) for perfectly cooked fish.
- 6
Meanwhile, place pak choi halves cut-side down on the grill alongside the fish. Cook for 2-3 minutes per side until tender with light char marks.
Tip: Grilling pak choi brings out natural sweetness and adds a smoky dimension.
- 7
Remove cod and pak choi from the grill and arrange on serving plates. Drizzle the scallion-sesame oil over both the fish and vegetables.
Tip: Serve immediately while the fish is still warm for the best texture and flavor.
- 8
Squeeze fresh lemon juice over each plate and serve with lemon wedges on the side.
Tip: Lemon brightens all the Asian flavors and adds a fresh finish to the dish.
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