Grilled Cod Recipe: How to Grill Cod at Home

Grilled cod is a preparation of the white fish cooked over an open fire or on a gas or charcoal grill. Cod has a mild flavor that benefits from a marinade with citrus, herbs, and spices before grilling. The two most popular types of cod are Atlantic and Pacific, so named for the respective oceans where these fish dwell. Both varieties are mild in flavor with flaky white flesh. Atlantic cod averages 2.5–10 pounds and has less moisture, a firmer texture, and a sweeter flavor than Pacific cod.

On the other hand, Pacific cod averages 5–15 pounds and has a delicate, flaky texture. Pacific cod is available year-round, with the most sustainable options from Alaska, while Atlantic cod is available from January through March.

There are two ways to cook cod on the grill: directly on the grates or tucked inside a foil packet. Here’s how the cooking techniques differ:

1. 1. Grill grates are better for firmer fish. Cooking cod fillets on the grill grates will give the fish grill marks and more of a charred and classic grill flavor. However, since cod is a delicate fish with meat that flakes, it can get stuck to the grill and fall apart. Firmer fish types—like halibut, salmon, or swordfish—hold up better than delicate ones when grilled.
2. 2. Keep the grill grates clean. Ensure your grates are clean if you’re keen on grilling cod directly on the surface of the grill. Then, coat your fish fillets in oil and brush some on the grill grates. Lastly, before placing your fish on the grates, check that your grill is at the optimal temperature.
3. 3. Cooking in foil locks in moisture. There’s no risk of the cod sticking to the grill and becoming compromised when you grill it in a foil packet. The cod steams in the packet, locking in moisture and distributing the heat evenly. Add aromatics to the foil packet, like lemon wedges and herbs, to infuse the cod with flavor. For a quick weeknight dinner, add veggies and marinated cod to the foil packet and grill them all together.

Try these variations on grilled cod if you’re looking for more ways to enjoy the flaky fish:

1. 1. Cajun grilled cod: Coat cod fillets in Cajun seasoning before grilling for a savory cod with a spicy kick. Garnish with chopped green onions. Serve with Cajun side dishes like dirty rice and Cajun coleslaw.
2. 2. Grilled cod tacos: Grilled cod works well in fish tacos. Marinate the cod in lime, garlic, cilantro, paprika, and chipotle powder, and then grill. Serve the fish in corn tortillas along with cabbage slaw, guacamole, and Chef Gabriela Cámara’s salsa verde cruda recipe.
   
3. 3. Grilled cod piccata: For a twist on the classic chicken piccata recipe, add the fish fillets to a foil packet with cubes of butter, lemon juice, capers, and salt. Seal and grill until the cod is firm and cooked through. Garnish with fresh chopped parsley and freshly cracked pepper and serve on top of linguine.

Follow these steps to make outstanding grilled cod.

1. 1. Clean the grill. Cod is a flaky, somewhat delicate fish that could fall apart if it gets stuck to the grill. Ensure the grates are clean, so the fish doesn’t stick to anything. Cod also has a mild flavor profile, making it essential to cook the fish on a clean surface to prevent unwanted flavors. When it’s time to cook, brush the grill grates with a high-heat neutral oil to keep the cod from sticking.
2. 2. Dry the cod. Pat the cod dry before cooking, so it develops a crispy brown crust. (This is also a vital step in grilling scallops, swordfish, and other seafood recipes.)
3. 3. Prepare any toppings. Cod fish cooks quickly; have everything ready for serving before you cook the fish. To add flavor, you can marinate cod fillets in a fresh lemon juice and herb dressing for up to thirty minutes before cooking. If you don’t have lemon, you can substitute it with other acids like lime juice or a splash of vinegar. For extra umami, try adding soy sauce to the marinade.
4. 4. Grill the cod. Season with salt and pepper just before grilling. Sear the cod on the grill for about four minutes per side.
5. 5. Check for doneness. When the cod is opaque white and firm to the touch, it has finished cooking. A thermometer will read 145 degrees Fahrenheit when inserted at the thickest point.