It is not much better than this grilled cod with blackened dressing. When you are not sure what to prepare for dinner this week, go directly to this recipe for a salted bite of fish with the right amount of heat.
Grilled cod
The cod has a very delicate flavor, which makes it an excellent candidate for the grid with blackened seasoning. I don’t like joking too much with my fish, so give it a good sauce and burn it on the grill allows the flavor of the fish to really shine.
Belt cod is such a tasty and tender bite of tasty white fish. Cod is one of my favorite fish to grill because the flavor is intrinsically buttery and the coal of a hot grill makes the companion of flavor perfect. An additional bonus and discussion for the grid is that the blackened and spicy blackened dressing becomes smoky when cooked inside. Outdoors is the perfect place for cooking this grilled cod!
Belt space for grilled cod
With the cod that was such a delicate fish, I only knew that he would have wonderfully cooked with blackened condiment. This dressing was a great success with my recipe for the grid of the grid, and did not disappoint even cod.
My recipe for the blackened dressing combines eight herbs and wonderfully balanced spices to bring a lot of flavor with a little heat. Here’s what you need if you want to create one of yours:
- 1 tablespoon Smoked paprika
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Cayenne pepper
- ¾ teaspoon Fresh ground white pepper
- ¾ teaspoon broken black pepper
- ½ teaspoon dry thyme leaves
- ½ teaspoon Dry oregano
I love this blackened dressing so much, I wrote an entire post about it. If you want more information on the production and storage of this dressing, check the full comment by clicking on this link for the best blackened dressing.
How to grill cod
We have already established that the cod is cooked super tasty on the grill (and even better when blackened), so let’s talk about how to cook this fish perfectly. Grilling cod is like 1-2-3! Just season, Sear and Grill!
- Season. Add all the ingredients for the blackened dressing in a bowl. You can get the complete recipe in the recipe card below or go to the post for the blackened dressing for more information on how to make this fantastic mixture. Any unused seasoning can be kept in an airtight container for a few weeks. Free all the sides of cod with blackened seafood freely.
- Sear. Preheat the grid at 400 degrees F, then place a 12 -inch cast iron pan on the grid to preheat. Once the pan is hot, add avocado oil, then the pan -expert cod once the oil begins to smoke. Sear for 3-4 minutes.
- Grill. Lower the heat into the grille at 350 degrees F. Turn up the cod and continue cooking for another 10-12 minutes or until the internal fish temperature reaches 145 degrees F.
- Serve. Once the fish is completely cooked, remove it on a serving dish and serve immediately. This fish is practically ready for use, but you can always add a fresh citrus tight if you wish.
How long to grill the cod
It will take about 15 minutes to cook a cod fillet of about 1.5 inches thick.
As you probably know now, every piece of meat or fish will cook only a little differently, so you should always cook at temperature and not at the time. Cod fillets are not always perfectly consistent in the thickness, so I highly recommend taking the temperature of each fillet and remove them from the heat when they reach an internal temperature of 145 degrees F.
Most cod pieces will take more time to cook slightly, so from them all the time it takes to reach Doneness. Surely you don’t want to serve or eat little cooked fish!
Tips to prevent cod sticking to the pan
Since fish is a tender and lean protein, you want to take some precautions to ensure that cod fillets remain intact during cooking. There are special tools you can use (such as This spatula of fish), if you want to invest in your grilled arsenal. But I have some tips to help you ensure that your fish remains a good taste.
- Prepare the cod. Whether you believe it or not, the creation of that perfect cod for the image begins before illuminating the grill. Make sure to dry the fillets with a paper napkin so that no excess humidity obstacles that splendid scald.
- Use a good frying oil. The choice of kitchen oil right not only helps you develop that coveted crust, but can influence the flavor of your cod. I love to use avocado oil Because it will not affect the delicate and smoked flavor of cod. You can also use Canola oil or vegetable oil.
- Don’t turn too quickly! Whether you have a fantasy spatula or not, be sure to give time to burn your COD before turning up. When it’s time to turn over, go slowly and be kind to delicate fillets.
Serve suggestions
Sweet and tender fish combined with the blackened dressing makes this super versatile grilled cod. We love this blackened cod as the main dish in our house. A totally heavy and totally tender cod fillet with some lemon wedges and grilled asparagus. What could be better?
The blackened dressing also brings a serious update of the flavor to everything adding this cod to. Get it and sprinkle it on your favorite pasta or salad for a protein push. Slice it for some delicious fish tacos. There is no wrong way to enjoy this wobble and tasty grilled cod.
Grigled fish recipes
You did not live until you appreciated a variety of seafood on the grill. From salmon to hippoglosso, Hey Grill Hey has a variety of tasty grilled fruits recipes to satisfy any lust you may have.
Grilled cod recipe
So, did I convince you that the fish is definitely in the menu tonight? Let’s hope so! Once you have prepared this grilled cod recipe, be sure to return and let me know how you liked it. I read every comment and I love to listen to how these recipes worked for you (and how you changed them to make them work for your family).
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Preheat. Preheat your grid at 400 degrees F.
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Make the seasoning. Add all the ingredients for the blackened dressing in a small bowl. Free all the sides of cod fillets freely.
4 cod fillets, 1 tablespoon of smoked paprika, 2 teaspoons of salt, 1 teaspoon of powder onion, 1 teaspoon of garlic powder, 1 teaspoon of cayenna pepper, ¾ teaspoon of freshly ground white pepper, ¾ teaspoon of broken black pepper, ½ teaspoon of dry thyme leaves, ½ teaspoon of dried oregano
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Broke the cod. Place a 12 -inch large pan (preferable cast iron) on the grids to preheat. Sprinkle in avocado oil. When the oil begins to ripple and smoke, place the cod fillets in the pan. Sear for 3-4 minutes or until a nice crust developed on the seasoning.
3 tablespoons of avocado oil
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Finished cooking. Turn the fillets, lower the heat on the grill to 350 degrees F and close the grilled lid. Cook for another 10-12 minutes or until the internal temperature of the fish easily reaches 145 degrees F and settles with a fork. If your fillets are really thin, cook faster, if they are thick, they will take a little more time. Use a thermometer to keep track of the internal temperature so as not to end with fish too or not very cooked.
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Serve. Remove the cod from the grill to a serving plate. Serve immediately.
Calories: 845Kcal | Carbohydrates: 3G | Protein: 161G | Fat: 17G | Saturated fat: 2G | Polynsaturo fat: 4G | Monolysatuine fat: 8G | Cholesterol: 387mg | Sodium: 488mg | Potassium: 3790mg | Fiber: 1G | Sugar: 1G | Vitamin A: 1441Iu | Vitamin C: 10mg | Soccer: 160mg | Iron: 4mg
Nutritional information is calculated automatically, so they should be used only as approximation.
** I originally published this post in September 2021, but recently I updated it with further information and useful suggestions. However, the recipe remains the same.
