These Grilled Cod Tacos are super easy to make, and the fish marinade is everything you want in a fish taco dish: a little lime juice, jalapeño, a lot of toasted cumin seeds and cilantro. 5. 3. Sweat the onion for around 3 minutes, or until tender. Season the cod lightly with salt and pepper. 6. Cook the vegetables for another minute or so (depending on whether you prefer them crunchy or tender). Cook skin side up first to ensure even cooking. Remove from the griddle and allow to rest for 5 minutes before serving. Pop the vegetables into an ovenproof dish, add the stock and cover. Dish up the potatoes and lay the cooked cod on top. Lightly brush both sides of the cod with the oil, and dust with the seasoning mix. For 100% accuracy, use a meat thermometer: the cod is cooked once it reaches an internal temperature of 145°F. Dredge the milky cod through the breadcrumbs, pressing firmly. In fact, even a beginner chef and those of us who are grill-challenged can walk away with a pseudo-masterpiece.. Just as you would preheat your oven to get the temperature just right, you also need to preheat your grill before your fish fillets come into contact with that heat. How it 10 minutes before removing the potatoes, start cooking the cod. If your new to cooking fish on the griddle, leave your concerns at the door with this super-easy, super-quick recipe. 4. Serve with mashed potatoes and a green salad for a protein packed, satisfying lunch. Once the underside is golden brown, flip, and cook for a further 3-5 minutes. Actual cooking time will depend on the thickness of the cod fillet, but as a general guideline, allow 8 minutes of cooking time per inch of thickness. Place the fillets in the fridge for a minimum of 15 minutes, but ideally for 2 hours (the longer you leave them, the better the coating will adhere to the fish). Place the cod on the griddle skin side up, and cook for 3-5 minutes per side, regularly basting with the onion butter mix. Let the cod rest for 5 minutes before serving. Preheat the griddle to a medium high heat. Then try one of these amazing recipes and see for yourself. Enjoy these battered cod fillets with chunky potatoes wedges, a heap of green peas and a dollop of tomato ketchup for a delicious take on the British classic, Fish and Chips. How to Make Fajitas on a Griddle (Chicken, Steak, Shrimp), 10 Easy Tips for Cooking Brats on a Griddle (Helpful Guide), Cooking Eggplant on a Griddle (Griddled Aubergine Recipe), Copyright 2019 by TopElectricGriddles.com, Take one piece of raw fish, a griddle, a dash of seasoning, a lick of olive oil and in less than 15 minutes, you’ll have a delicious plate of delicate, flaky cod with a skin so crispy and flavorsome, 8 minutes of cooking time per inch of thickness, Keep the cooked fillets warm in a 200°F oven, 8 minutes of cooking per inch of thickness, season: lemon juice, parsley, soy sauce, ginger, garlic, and tarragon, » 10 Easy Tips for Cooking Cod on a Griddle, A Beginner’s Guide to Cooking Cod on a Griddle. But that doesn’t mean it’s hard to do. Combine the peppers, potatoes and onions with the oil and season generously with salt and pepper. Shake off any excess, then dip the fillet into the bowl of milk. Place the fish on a sheet of aluminum foil. While burgers and hot dogs are often the first foods that come to mind when you picture a backyard BBQ, we have big news for fish lovers: cod loins are a grill’s best friend. Once the oil is hot, fry the cod fillets in batches for 3-5 minutes. Cook on a high heat in the oven for 40 minutes. A medium-to-high heat often works, ranging from 400-450 °F . Contrary to popular belief, you should clean the grates when they’re hot, not after they’ve cooled. Dredge the first cod fillet through the flour, making sure to coat both sides. And to ensure those flavors are really absorbed into the fish and enhanced during the grilling process, let your cod marinade for at least 30 minutes. Lightly oil the griddle and bring to a medium- high heat. Serve with some fresh lemon wedges to finish. Sprinkle with salt and pepper. Aluminum Foil is the Easiest Way to Protect Your Cod on the Grill. 6. You can’t get much simpler than this incredibly tasty recipe for buttered cod. 2. The flakey, delicious, delicate and nutrient-dense seafood that tantalizes our taste buds isn’t just for baking or pan searing; it’s equally (and some would argue very fundamentally) delicious when it’s grilled to perfection. 4. Don’t neglect healthy and safety: always check the fillets for bones, and never forget to sanitize your work surfaces after they’ve been in contact with raw fish. Always brush both sides of the cod with oil before cooking. Remove the lid and cook for a further 20 minutes. If it flakes, it’s ready. And few things are better than marinade made from lemon pepper, butter and soy sauce. The steam generated inside the foil speeds up the cooking time, and you’re looking for the fish to flake easily with a fork once it’s ready. If You’re Feeling Fancy, Banana Leaves Offer the Same Type of Protection. So, what’s the key to properly grilling cod and nailing it? A portion of cod loin should take about 5-10 minutes to cook, but keep an eye on it since every portion is slightly different. Cooking cod on a griddle is as easy as pie. Generally speaking with fish, undercooked is better than overcooked, and cooked through (but still moist) with slight charring is the sweet spot. Griddled Cod Fillet Recipes, The Best Tips for Cooking Cod on a Griddle. This equates to 4 minutes per side. 4. 5. The target temp is about 400 degrees F. Pat the cod dry and place on a plate. Serve grilled cod with healthy vegetables for a delicious meal. Next, you can let your cod sit in any marinade or seasoning of your choice. Brush both sides of the cod with olive oil and place skin side up on the griddle. Use a stainless-steel brush to remove all debris and bits of food from your last grilling adventure to ensure your cod doesn’t stick to the grill’s surface. Remove the fish from the heat and leave to rest on a platter. This is for a few reasons, but most importantly, it will help prevent sticking, which is the main concern when it comes to grilling fish. No using tongs to flip your fish or scrape it off the grill grates, which can lead to premature flaking or (*gasp*) even dropping a piece of freshly grilled fish into the flames. The Right Techniques for Grilling Cod Heat Your Grill in Advance. Place the cod skin side up on the griddle. And they also happen to look professional, so you end up with a perfectly cooked, restaurant-worthy presentation. Another option is to turn your grilled cod into a fan favorite that delivers all year long – fish tacos. This Grilled Lemon Pepper Cod is a perfect blend of indulgent flavors and fresh flakey fish, all made possible by the little aluminum foil grill ‘pan’ you create to help cook your fish. Brush both sides of the cod with olive oil and season. This recipe is so comforting and delicious, don’t be surprised if your guests demand a second helping. Place the cod carefully onto the empty plate and repeat the process until all the cod pieces are coated. Set up 4 plates: the first should have the cod, the 2nd should be spread with flour, the 3rd should be spread with breadcrumbs, and the 4th should (for now) stay empty. Clean You Grates Well Once the Grill is Preheated. You need to extract as much moisture/water from the fillets as possible using paper towels or a clean kitchen towel. Here are Some Grilled Cod Recipes We Love: This recipe for Cod Baked in Banana Leaves calls for oven-baked fish, but you can follow the same preparations and then simply exchange the word “oven” with “grill.” The intense flavors from the chili peppers, fresh coconut and ginger are perfect for a summer BBQ. Place the fish skin side up on the griddle and. 2. Brush both side of the cod with olive oil and season. 8. Make a mental note of how long to cook your fish before you even begin. Don’t believe me? 3. In addition to enhancing and really marrying your fish with the flavor of the marinade, using an aluminum foil packet will also help maintain the consistency and texture of the fish. 6. 2. Take one piece of raw fish, a griddle, a dash of seasoning, a lick of olive oil and in less than 15 minutes, you’ll have a delicious plate of delicate, flaky cod with a skin so crispy and flavorsome, you’ll never touch a steamer again.
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