Grilled Cod Fillets Recipes

Steps:

• Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
• Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
• Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.

Steps:

• Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil.
• In a saucepan, melt butter. Add lemon juice, parsley, salt and pepper.
• Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
• Fold the foil around the fish and seal.
• Grill for 5 to 7 minutes per side. Fish should flake easily when done.

Steps:

• Dust cod with cumin, salt, pepper and cayenne.
• Spread mustard over fish.
• If grilling use the butter to baste, this of course means you'll need to melt the butter.
• Grill for about 3 minutes per side.
• You could alternatively broil for 3-4 minutes per side in the oven.
• In this case, place the fish on a broiling pan and dot each fillet with butter before putting it in the oven (on broil).
• Either way the fish flesh will be white, firm and flake easily with a fork when done.
• Serve with lemon wedges.