Best 4 Grilled Cod In Peblano Lemon Butter Recipes
**Grilled Cod in Poblano Lemon Butter: A Culinary Symphony of Flavors**
Prepare to embark on a culinary adventure with Grilled Cod in Poblano Lemon Butter, a tantalizing dish that harmonizes the delicate sweetness of cod with a vibrant, zesty sauce. This delectable entree is a symphony of flavors, featuring a tender, flaky cod fillet enveloped in a rich, creamy sauce infused with the smoky heat of poblano peppers, the tangy brightness of lemon, and the savory richness of butter. Accompanying this main attraction are two equally enticing recipes: Poblano Corn Chowder, a hearty and flavorful soup that captures the essence of Mexican cuisine, and Poblano Cornbread, a delightful side dish that combines the sweetness of corn with the spicy kick of poblano peppers. Let your taste buds rejoice as you explore this trio of recipes, each bursting with unique flavors that will leave you craving more.
GRILLED COD
How to cook perfect grilled cod. Tender and buttery, cod is easy and healthy to grill! Grill in foil or directly for quick dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 22m
Number Of Ingredients 14
Steps:
- Preheat your grill to medium-high heat. The target temp is about 400 degrees F.
- Pat the cod dry and place on a plate. Sprinkle with salt and pepper.
- In a small, microwave-safe bowl in the microwave or a small saucepan on the stove, melt the butter. Stir in the lemon juice.
- If cooking the fish in foil packets: Place each piece of cod in the center of a large, double-stacked piece of aluminum foil (the pieces should each be about 18 inches square). Brush both sides of the cod liberally with the butter/lemon juice mixture. Bring two opposite edges of the foil up and towards the center so that they meet, then fold them down over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Leave some space inside of each packet for air to circulate. If not using a foil packet, brush the fish on the plate.
- Prepare the sauce: in a small food processor, place the cilantro and garlic. Pulse several times, until the garlic is minced.
- Add the lemon juice, olive oil, chili, oregano, and salt and pulse again to combine.
- Add the yogurt, then blend until smooth. Taste and adjust seasoning as desired. Refrigerate until you are ready to serve the fish.
- When ready to grill: if you are not using the foil packet, immediately before grilling the fish, oil the grill VERY well so that the fish doesn't stick (if using a packet, no need to oil). Cook the fish on the first side without disturbing it for 6 minutes, then carefully flip (the fish should release easily; if it doesn't, cook it a little longer).
- Cook for an additional 6 to 7 minutes on the second side, or until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145 F. DO NOT flip the fish back over. If you are using a foil packet, no need to flip the fish; cook it for 8 to 10 minutes total, until the fish is completely cooked through.
- Remove cod from the grill. Serve with the green sauce and an additional sprinkle of fresh herbs.
Nutrition Facts : ServingSize 1 (of 4), Calories 296 kcal, Carbohydrate 4 g, Protein 37 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 91 mg, Fiber 1 g, Sugar 2 g
LEMON PEPPER GRILLED COD IN FOIL
Lemon Pepper Grilled Cod - How to grill perfect cod or your favorite white fish for a healthy, light, and flavorful summer dish.
Provided by Sommer Collier
Categories dinner Main Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Preheat the grill to medium, about 350-375 degree F.
- Lay 4 large squares of foil on the countertop. Cut the butter into 4 sections. Slice the lemon into rounds. Place one tablespoon of butter and one lemon slice in the center of each piece of foil.
- Pat each fish fillet dry with a paper towel. Then lay one fillet over the butter and lemon on each piece of foil.
- In a small bowl, mix the lemon pepper, garlic powder, and paprika. Sprinkle generously over the top of each fish fillet.
- Pull the two opposite sides of the foil up over the cod. Fold the foil down twice to seal the top. Then flatten and fold the two ends together, twice, to make the foil packets airtight.
- Place the foil packets on the hot grill. Cover the grill for 8-10 minutes. 8 minutes for fillets under 1 inch thick. 10 minutes for fillets over 1 inch thick.
- Remove from the grill. Once the foil is cool enough to touch, open the packets and serve warm.
Nutrition Facts : ServingSize 1 fillet, Calories 118 kcal, Carbohydrate 5 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 102 mg, Fiber 2 g, Sugar 1 g
GRILLED COD
Steps:
- Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
- Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
- Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 2.2 g, Cholesterol 63.4 mg, Fat 6.6 g, Fiber 0.3 g, Protein 20.3 g, SaturatedFat 3.8 g, Sodium 660.6 mg, Sugar 0.4 g
GRILLED COD IN PEBLANO LEMON BUTTER
Make and share this Grilled Cod in Peblano Lemon Butter recipe from Food.com.
Provided by Jena Lewis
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut 4 squares of aluminum foil.
- Place one piece of cod in foil.
- Dice pablano pepper.
- Melt butter.
- Squeeze lemon into butter.
- mix lemon-butter with diced peppers.
- pour butter mixture equally on each piece of cod, and fold foils into snug pouches to prevent spilling.
- Grill each fish packet for 7-10 minutes until fish flakes with fork.
Nutrition Facts : Calories 353.1, Fat 19.1, SaturatedFat 11.3, Cholesterol 145.1, Sodium 128.6, Carbohydrate 2.3, Fiber 0.9, Sugar 0.2, Protein 41.8
Tips:
- Mise en Place: Before starting, ensure all ingredients and equipment are prepped and ready.
- Fresh Ingredients: Use the freshest fish and vegetables possible for the best flavor.
- Seasoning: Don't be afraid to season generously, as this will enhance the natural flavors of the ingredients.
- Grilling Technique: Preheat the grill to medium-high heat and oil the grates to prevent the cod from sticking. Cook the cod for 4-5 minutes per side, or until it flakes easily with a fork. Don't overcook, as this will dry out the fish.
- Lemon-Butter Sauce: Make sure the butter is melted and hot before adding the lemon juice, as this will prevent the sauce from curdling. Whisk constantly to ensure a smooth and creamy sauce.
- Garnish: A sprinkle of fresh herbs, such as cilantro or parsley, can add a pop of color and flavor to the dish.
Conclusion:
This grilled cod in poblano-lemon butter is a delicious and healthy meal that can be enjoyed for lunch or dinner. The cod is perfectly cooked and flaky, while the poblano-lemon butter sauce is flavorful and zesty. The dish is also easy to make, requiring just a few simple ingredients and steps. Whether you're a novice or an experienced cook, this recipe is sure to impress. Serve with roasted vegetables or a side salad for a complete meal.
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