Grilled Cod with Chimichurri
A quick and easy Grilled Cod fillet served with chimichurri sauce. A delicious and healthy meal for any night of the week.
Servings: 4 servings
Cost: $20.00
Equipment
Ingredients
For the Grilled Fish:
- 1 ½ lbs cod fish fillet (plan 6-ounces per person)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
- ½ tablespoon fresh ground pepper
- 1 cup chimichurri sauce (for serving)
- wedge of grilled lemon (for serving)
Instructions
- Prepare Grill: for direct-heat cooking (or medium-high heat for gas). Target 450 degrees Fahrenheit in the grill.
- Oil and Season: Brush the fish on both sides with extra virgin olive oil and sprinkle with salt and fresh ground pepper.
- Grill: Let sear for about 4 minutes, flesh side down first, or until the fish can easily lift off the grate with a spatula. This time will vary depending on how hot the grill is so stay close to the grill.
- Flip: Flip fish and grill direct skin side down, and cover with lid for another 4 minutes. Check the thickest part of fish by pulling back some of the flesh to see inside the meat and if you get the nice white interior. Or take the temperature using an instant read thermometer and pull at 135 degrees Fahrenheit. Let rest 5 minutes and serve with a dollop of chimichurri sauce.
Notes
Tips on Perfect Grilled Fish: Be sure the grill grate is clear of any creosote or residue. Pre-oil the grill right before you put the fish on. Wait to flip until you see caramelization and it's easy to pull away. This is why a good fish spatula is so important.
Use this recipe for your chimchurri sauce.
Nutrition
Calories: 209kcal | Carbohydrates: 1g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 1845mg | Potassium: 796mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1336IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 2mg
