Grilled Salt Cod 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:

• 1. Place the salt cod in a large bowl and pour in enough cold water to cover by 1 inch. Cover with plastic wrap and place in the refrigerator to soak for 24 hours. (If the cod has skin on it, soak it skin side up.) Change the water 3 or 4 times to make the cod less salty.2. Drain the salt cod, then rinse under cold running water. Drain again and pat dry with paper towels. Cut the cod into 4 equal parts and remove any skin.3. When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes. Meanwhile, lightly brush each piece of cod with some of the oil, using 1 1/2 to 2 tablespoons. Oil the grate as well, then arrange the pieces of cod on the hot grate and grill until nicely browned on the bottom, 3 to 6 minutes. Using a long spatula, carefully turn the pieces over and grill until browned on the second side and flaky and piping hot in the center, 3 to 6 minutes more. While the fish finishes cooking, place the remaining oil in a small saucepan and heat almost to smoking on the side burner of the grill, if you have one, or over medium heat on the stovetop.4. Using the spatula, transfer the fish to a heatproof platter. Divide the garlic slices among the fish pieces, concentrating them in the center sprinkle with the coarse pepper. Pour the hot oil over the fish, especially where the garlic is (the garlic should sizzle and brown). Serve immediately, accompanied by lemon wedges.Serves 4