Grilled Cod Recipes

Ingredients

• 4cod fillets (or grouper or halibut)
• 57 g (4 tablespoons)butter
• 1lemon, sliced
• 20 ml (4 teaspoons)lemon pepper seasoning
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)smoked paprika

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium, about 175–190°C (350–375°F).

2. 2

   Prepare the foil

   Set out four large squares of foil. Divide the butter into four portions and slice the lemon into rounds. Put one portion of butter and one lemon slice in the centre of each foil square.

3. 3

   Add the fish

   Pat each fillet dry with kitchen paper, then place one on top of the butter and lemon on each piece of foil.

4. 4

   Mix the seasoning

   Stir together the lemon pepper, garlic powder and smoked paprika in a small bowl. Sprinkle the mixture generously over the fillets.

5. 5

   Seal the packets

   Bring the two opposite sides of each foil square up over the fish and fold them down twice to seal the top. Flatten the ends and fold them together twice to make airtight packets.

6. 6

   Grill the fish

   Set the packets on the hot grill and cover it. Cook for 8–10 minutes: use 8 minutes for fillets under 2.5 cm (1 inch) thick and 10 minutes for those over 2.5 cm (1 inch) thick.

7. 7

   Open and serve

   Remove the packets from the grill. Once the foil is cool enough to handle, open them and serve the fish warm.

What is grilled cod?

Grilled cod is a simple American-style way to cook a mild, flaky fish over a barbecue. This version uses foil packets, butter and lemon, so the fish cooks in its own enclosed parcel rather than directly on the grill.

Lemon pepper brings a citrusy, peppery flavour, while garlic powder and smoked paprika add savoury depth. The same method works with grouper or halibut, as suggested in the ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 118 calories, 1g protein, 5g carbs, 12g fat.

The fish provides most of the protein, while the butter contributes most of the fat; the lemon and seasonings add little carbohydrate. Pair a fillet with vegetables and a modest serving of potatoes or another starchy side to make a balanced plate.

Why use foil packets?

The foil holds the butter and lemon close to the fish as it cooks and makes it easier to lift delicate fillets from the grill. A snug seal is important: fold the top and ends firmly so the packets are airtight.

Seasoning the fish

Dry fillets: patting the fish with kitchen paper helps the seasoning sit on the surface instead of sliding off with moisture.

Even coverage: mix the lemon pepper, garlic powder and smoked paprika before sprinkling them over the fillets. The recipe calls for a generous coating, so distribute the mixture across all four portions.

How to judge the cooking time

Fillet thickness: the recipe gives 8 minutes for pieces under 2.5 cm (1 inch) thick and 10 minutes for pieces over that thickness. Keep the grill covered during cooking.

Doneness: cod should look opaque and separate into flakes when gently checked. If a thicker piece needs more time, reseal its packet and return it to the grill.

A good side for the fish

Serve the fillets with a green salad, grilled vegetables or potatoes for a more substantial meal. A fresh, lightly dressed side works particularly well alongside the buttery lemon juices in the packet.

Timing and preparation

The listed total time is 15 minutes, including a short grill cook. Fillets vary in thickness, so use the recipe’s two timing cues and allow a little extra time if needed.

Measure out the seasonings and prepare the foil before putting the fish on the grill. That makes it easier to assemble the packets while keeping the fish ready to cook.

Recipe notes & tips

• Choose fillets of similar thickness so they cook at roughly the same rate.
• Pat the fish dry before seasoning to help the spice mixture cling.
• Fold the foil tightly at the top and ends to keep each packet sealed.
• Keep the grill covered for the stated cooking time.
• Let the foil cool enough to handle before opening the packets.

Variations

• Use halibut: swap it for the cod, as the recipe suggests.
• Use grouper: substitute grouper fillets for the cod.
• Adjust the pepper: use a little less lemon pepper seasoning for a milder flavour.
• Add fresh herbs: scatter chopped parsley over the fish just before serving.
• Serve with vegetables: add a grilled or fresh vegetable side for colour and crunch.

Common mistakes to avoid

• Wet fillets: pat them dry with kitchen paper before adding the seasoning.
• Loose seals: fold the foil down twice at the top and twice at the ends to close each packet.
• Uneven cooking: choose fillets with similar thickness or follow the different timing cues.
• Overcooking: check thinner fillets at 8 minutes rather than leaving every packet on for 10.
• Opening too soon: wait until the foil is cool enough to touch before unsealing it.

How to store

Refrigerate leftover fish in an airtight container and use within 2 days. Reheat gently until hot throughout, taking care not to overcook it; discard any fish left at room temperature for an extended period.

Frequently asked questions