Grilled Cod

5 from 1 vote

Everything you need to know about cooking flaky, tender cod on the grill, including cooking time and how to prevent it from falling apart. Plus, a simple (optional) lemon sauce to go with!

Prep Time5

Cook Time12

Total Time17

Course: Main Course

Cuisine: American

Servings: People

Author: Katie Workman

Equipment

Grill

Ingredients

¼ cup olive oil (plus more for drizzling)
4 (6- to 7-ounce) cod filets (skin on or off)
Kosher salt and freshly ground pepper (to taste)

Lemon Tarragon Sauce (to serve; optional)

¼ cup sour cream (or plain Greek yogurt or crème fraiche)
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon minced fresh tarragon
½ teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper (to taste)
Minced parsley (to serve; optional)

Instructions

Make the Lemon Sauce (if using):

In a small bowl, whisk together the sour cream, lemon juice, olive oil, tarragon, lemon zest, and salt and pepper. Refrigerate until ready to use; the sauce can be prepared up to a day in advance.

Grill the Cod

Heat the grill to medium-high. Use grilling tongs to dip a wad of paper towels in some vegetable oil, and use the oil-dipped paper towels to wipe down the grill rack.
Brush the fish on both sides with oil, and season with salt and pepper. Place the fish, flesh side down on the hot oiled grill and let cook for 6 to 8 minutes without moving. Use a large flat metal spatula, preferably a fish spatula, to gently lift the edge of the fish from the grill. If you see nice grill marks and the fish releases easily from the grill, it is ready to flip.
Carefully flip the fish to another clean, oiled part of the grill (you can also give the skin of the fish — or the top side — another generous brush of oil to prevent sticking). Cook on the second side for another 6 to 8 minutes, until the skin is crispy and has nice grill marks, and releases easily from the grill. Carefully use the spatula to transfer the fish to a serving platter.
Give the fish a final drizzle of olive oil, and serve with the Lemon Sauce if desired.

Notes

Tips for Grilling Cod

Pat the fish dry before putting it on the grill so it doesn’t steam and browns nicely.
Bring the cod to room temperature before grilling to promote even cooking.
Only flip the filets once to make sure the fish doesn’t fall apart.
Oil both the grill grates and the fish to prevent sticking.
Before you flip the cod, give the skin (or the top side) of the fish another generous brush of oil to prevent sticking.
Use a large flat metal spatula, preferably a fish spatula, to gently lift the edge of the fish from the grill. If you prefer to use tongs, you can do that, as long as the fish lifts easily from the grill. If you see nice grill marks and the fish releases easily from the grill, it is ready to flip.
Use a fish basket if that is available to you.
Don’t overcook it!

Make Ahead and Leftovers

The Lemon Sauce can be made up to a day ahead of time. Give it a good stir before serving. Leftover cod can be stored in an airtight container for up to 2 days in the fridge. Reheat in the microwave, or serve at room temperature.

Variations

Try the blackened rub used in this Blackened Swordfish recipe.
Try this Cajun Rub.

Nutrition