Grilled Cod with Plantain and Cilantro-Lime Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Grilled cod is such a lean, heart healthy protein that takes on flavor beautifully, and when you pair it with crispy plantain slices and a zesty cilantro lime aioli, you've got something truly special. The best part is that most of these ingredients are pantry staples, so you're not hunting down anything exotic or expensive. Fresh cilantro adds a bright, herbaceous note that makes the whole dish feel restaurant quality, and honestly, the prep work is minimal if you're organized. This recipe proves you don't need complicated techniques to impress yourself and whoever you're cooking for.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 2ripe plantains(yellow-stage, peeled and sliced lengthwise into 1/4-inch planks)
- 177 mlmayonnaise
- 118 mlfresh cilantro(packed leaves)
- 2lime(zest and juice)
- 3garlic cloves(minced)
- 4 tablespoonsolive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 78 mlpanko breadcrumbs
- 1ripe avocado(sliced)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Prepare the cilantro-lime aioli by combining mayonnaise, fresh cilantro, minced garlic, lime zest, and lime juice in a food processor. Pulse until smooth and vibrant green. Season with a pinch of salt and set aside in the refrigerator.
Tip: Make the aioli up to 2 hours ahead for better flavor development.
- 2
Heat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Tip: Test grill temperature by holding your hand 4 inches above the grate—you should feel intense heat within 2-3 seconds.
- 3
Season the cod fillets on both sides with sea salt and black pepper. Drizzle with 1 tablespoon of olive oil.
Tip: Pat the fish completely dry before seasoning for better browning and crust formation.
- 4
Place cod fillets on the grill skin-side down and cook for 4-5 minutes without moving them. Carefully flip and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Tip: Don't flip the fish too early—this prevents the skin from sticking and creates a nice crust.
- 5
Meanwhile, brush plantain slices on both sides with the remaining 3 tablespoons of olive oil and season with salt and a pinch of red pepper flakes.
Tip: Use yellow plantains for the best balance of sweetness and starchiness.
- 6
Place plantain slices on the grill alongside the cod during the last 6-8 minutes of cooking. Grill for 3-4 minutes per side until golden brown and caramelized with grill marks.
Tip: If plantains cook too quickly on the outside, move them to a cooler section of the grill.
- 7
In a small pan, toast the panko breadcrumbs over medium heat with a light spray of oil for 2-3 minutes until golden and fragrant. Season lightly with salt.
Tip: Watch the breadcrumbs carefully as they brown quickly—stir frequently to prevent burning.
- 8
Plate the grilled cod alongside the caramelized plantain slices. Top each cod fillet with a generous dollop of cilantro-lime aioli, arrange avocado slices, and finish with toasted panko breadcrumbs and an extra pinch of red pepper flakes.
Tip: Serve immediately while everything is hot to enjoy the contrast between warm fish and crispy plantains.
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