Grilled Cod with Radish Slaw and Lemon Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just thirty minutes, yet tastes like something you'd order at a fancy restaurant. Grilled cod is incredibly lean and packed with omega 3 fatty acids that support heart health, making this meal as nutritious as it is delicious. The crisp, peppery radish slaw adds wonderful texture and brightness, while the silky lemon butter brings everything together beautifully. Best of all, it requires minimal ingredients and no complicated techniques, so even on busy nights I can get a restaurant quality meal on the table without stress.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- ½ kgradishes(thinly sliced on a mandoline)
- 3 tablespoonsfresh lemon juice
- 5 tablespoonsextra virgin olive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 2 tablespoonsfresh dill(finely chopped)
- 2garlic cloves(minced)
- 1shallot(thinly sliced)
- 1 tablespoonwhite wine vinegar
- ½ teaspoondijon mustard
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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