Grilled Cod with Sweet Potato and Citrus Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Toss sweet potato wedges with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.

   Tip: Start the sweet potatoes before the cod as they take longer to cook.

2. 2

   Place sweet potato wedges directly on the grill grates or use a grill basket. Grill for 18-20 minutes, turning every 5 minutes, until golden and crispy on the edges with a tender interior.

3. 3

   While sweet potatoes cook, prepare the citrus glaze by whisking together orange juice, minced ginger, honey, and minced garlic in a small bowl. Set aside.

4. 4

   Pat the cod fillets dry with paper towels. Rub each fillet with remaining olive oil and season both sides generously with salt and pepper.

5. 5

   When sweet potatoes have about 5 minutes remaining, place cod fillets skin-side down on the grill. Top each fillet with a sprig of fresh thyme.

6. 6

   Grill cod for 4-5 minutes without moving, allowing the skin to crisp. Carefully flip and brush the top of each fillet with the citrus glaze.

7. 7

   Continue grilling for another 3-4 minutes, basting once more with remaining glaze, until the fish is opaque and flakes easily with a fork.

8. 8

   Transfer grilled cod and sweet potatoes to serving plates. Drizzle any remaining glaze over the fish and garnish with fresh lemon wedges and additional thyme sprigs if desired.