Grilled Cod with Pea and Lemon Butter Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: Let the grill heat for at least 10 minutes for even cooking.

2. 2

   Bring a small pot of salted water to boil and cook the frozen peas for 2-3 minutes until tender. Drain and set aside to cool slightly.

   Tip: Don't overcook the peas; they should retain their bright green color.

3. 3

   Transfer the cooled peas to a food processor with 2 tablespoons of butter, minced garlic, and mint. Pulse until you reach a coarse purée consistency. Season with salt and pepper to taste.

   Tip: A chunky purée is more interesting than a smooth one.

4. 4

   Pat the cod fillets dry with paper towels and brush both sides with olive oil. Season generously with salt and black pepper.

   Tip: Drying the fish helps it develop a better sear and prevents sticking.

5. 5

   Place the cod skin-side down on the hot grill. Resist the urge to move it for 4-5 minutes until the skin crisps and releases naturally from the grates.

   Tip: The skin should be golden and crispy before you flip.

6. 6

   Carefully flip the cod and grill for another 3-4 minutes on the flesh side until it flakes easily with a fork. Remove from heat.

   Tip: Cod cooks quickly; avoid overcooking to keep it moist.

7. 7

   In a small skillet over medium heat, melt the remaining 2 tablespoons of butter with diced shallots. Cook for 1-2 minutes until fragrant, then add the vegetable broth and lemon juice.

   Tip: This creates a light, elegant sauce without being too heavy.

8. 8

   Simmer the sauce for 2 minutes, then remove from heat and stir in the lemon zest. Taste and adjust seasoning as needed.

   Tip: Add the zest at the end to preserve its bright citrus oils.

9. 9

   Place each grilled cod fillet on a warm plate, spoon the pea purée to one side, and drizzle the lemon butter sauce around and over the fish. Serve immediately.

   Tip: Warm plates keep the food hot longer and enhance the dining experience.