Grilled Cod with Radish Slaw and Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Test grill temperature by holding your hand 4 inches above the grates for about 4 seconds.

2. 2

   In a large bowl, combine the thinly sliced radishes and shallots. In a small bowl, whisk together 3 tablespoons of lemon juice, 3 tablespoons of olive oil, white wine vinegar, and Dijon mustard to create the vinaigrette.

   Tip: Prepare the slaw components ahead of time for easier assembly.

3. 3

   Season the cod fillets on both sides with salt and pepper. Rub each fillet with the remaining 2 tablespoons of olive oil to ensure even cooking and prevent sticking.

   Tip: Ensure the cod is completely dry before seasoning for better browning.

4. 4

   Place the cod fillets directly on the grill grates. Cook for 5-6 minutes without moving them, allowing a light char to develop on the bottom.

   Tip: Resist the urge to flip too early; let the fish develop a natural crust.

5. 5

   Carefully flip the cod fillets using a fish spatula and cook for another 4-5 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: The thickest part of the fish should register 145°F on an instant-read thermometer.

6. 6

   While the cod finishes cooking, pour the vinaigrette over the radish and shallot mixture, tossing gently to coat evenly.

   Tip: Dress the slaw just before serving to maintain its crisp texture.

7. 7

   In a small pan over medium-low heat, melt the butter with the minced garlic and fresh dill, stirring occasionally until fragrant, about 1-2 minutes.

   Tip: This lemon-dill butter should be prepared while the fish is finishing on the grill.

8. 8

   Transfer the grilled cod fillets to serving plates. Top each fillet with a generous portion of the radish slaw and drizzle with the warm dill butter. Serve immediately with additional lemon wedges on the side.

   Tip: Serve immediately while the fish is warm and the slaw is still crisp.