Grilled Cod with Turnip Puree and Crispy Sage

Instructions

1. 1

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

   Tip: If using a gas grill, preheat for 10 minutes; for charcoal, wait until coals are evenly heated.

2. 2

   Boil the cubed turnips in salted water for 12-15 minutes until fork-tender. Drain and set aside.

   Tip: Cut the turnips into uniform pieces so they cook evenly.

3. 3

   In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shallot and minced garlic, sautéing for 2 minutes until fragrant but not browned.

   Tip: Keep the heat moderate to avoid burning the garlic, which will make it bitter.

4. 4

   Return the cooked turnips to the skillet with the shallot-garlic mixture. Pour in the vegetable broth and simmer for 3 minutes to infuse flavors.

   Tip: The broth helps create a creamier texture for the puree.

5. 5

   Transfer the turnip mixture to a blender or use an immersion blender to puree until smooth. Season with half the salt and pepper.

   Tip: For a chunkier texture, mash by hand with a potato masher instead of blending.

6. 6

   Pat the cod fillets dry with paper towels and brush both sides with olive oil. Season the skin side with remaining salt and pepper.

   Tip: Drying the fish ensures a better sear and prevents the skin from sticking to the grill.

7. 7

   Place cod fillets skin-side down on the grill. Place a thyme sprig and a lemon half on each fillet. Grill for 4-5 minutes without moving, until the skin is crispy and releases easily.

   Tip: Resist the urge to flip—the longer the skin stays on the grill, the crispier it becomes.

8. 8

   Carefully flip the fillets and grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for perfectly cooked cod.

9. 9

   In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat until it turns golden brown and smells nutty, about 3-4 minutes. Add the sage leaves and fry for 30 seconds until crispy.

   Tip: Watch the brown butter carefully—it can burn quickly once it begins to darken.

10. 10

    Spoon the turnip puree onto each plate. Top with a grilled cod fillet skin-side up, and drizzle with the brown butter and crispy sage. Serve immediately.

    Tip: Serve with a squeeze of fresh lemon juice for brightness.