Grilled Cod with Tomato

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: A grill temperature around 400-425°F is ideal for delicate fish.

2. 2

   While the grill heats, prepare the tomato compote by heating 1 tablespoon of olive oil in a skillet over medium heat and sautéing the minced garlic for 30 seconds until fragrant.

   Tip: Don't let the garlic brown or it will become bitter.

3. 3

   Add the diced Roma tomatoes, red onion, and cherry tomatoes to the skillet, cooking for 4-5 minutes until the tomatoes begin to soften and release their juices.

   Tip: Stir occasionally to ensure even cooking.

4. 4

   Remove the tomato mixture from heat and stir in the fresh basil, capers, lemon juice, and season with a pinch of salt and pepper. Set aside to cool slightly.

   Tip: The residual heat will warm the basil and meld the flavors.

5. 5

   Pat the cod fillets dry with paper towels and rub both sides generously with the remaining 2 tablespoons of olive oil, then season with salt and pepper.

   Tip: Dry fish prevents sticking and helps achieve a better crust on the grill.

6. 6

   Place the cod fillets skin-side down on the preheated grill and cook for 5-6 minutes without moving them, allowing the skin to become crispy.

   Tip: Resist the urge to flip too early; this helps develop flavor and prevents sticking.

7. 7

   Carefully flip the fillets and grill for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork.

   Tip: Fish cooks quickly, so watch carefully to avoid overcooking which will make it dry.

8. 8

   Transfer the grilled cod to a serving platter and generously top each fillet with the prepared tomato compote, ensuring the flavorful juices coat the fish.

   Tip: Serve immediately while the fish is still warm and the tomatoes retain their brightness.