Grilled Cod with Roasted Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat. Toss pumpkin cubes with 2 tablespoons olive oil, half the salt, and pepper. Spread on a grill-safe pan and place on the grill for 15-18 minutes, stirring occasionally, until golden and tender.

   Tip: Use a perforated grill pan to prevent smaller pieces from falling through the grates.

2. 2

   While pumpkin cooks, pat cod fillets dry and brush both sides with remaining olive oil. Season generously with salt, pepper, and lemon zest.

   Tip: Drying the fish ensures better searing and prevents sticking to the grill.

3. 3

   Once pumpkin is nearly done, place cod fillets directly on the grill grates. Grill for 4-5 minutes per side without moving them around, until the flesh is opaque and flakes easily with a fork.

   Tip: Avoid turning the fish multiple times; this helps develop a nice crust and prevents breaking.

4. 4

   In a small saucepan, melt butter over medium heat. Add minced garlic and sage leaves, cooking for 2-3 minutes until the butter turns golden brown and fragrant.

   Tip: Watch carefully to prevent the butter from burning; once it turns amber, remove immediately from heat.

5. 5

   Arrange roasted pumpkin cubes on serving plates. Top each with a grilled cod fillet and drizzle the sage brown butter sauce over both fish and pumpkin.

   Tip: Pour the butter sauce while still warm for maximum flavor absorption.

6. 6

   Garnish each plate with fresh thyme sprigs and a squeeze of fresh lemon juice. Serve immediately while everything is still warm.