Grilled Cod with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.