Best 4 Grilled Pacific Rockfish Cod Recipes
**Grilled Pacific Rockfish and Cod: A Symphony of Flavors**
Indulge in a culinary journey with our grilled Pacific rockfish and cod recipes, a symphony of flavors that will tantalize your taste buds. Discover the art of grilling these delectable fishes, perfectly balancing their delicate textures with a burst of savory and aromatic spices. From the classic Grilled Pacific Rockfish with Lemon Butter to the tantalizing Grilled Cod with Garlic Herb Butter, each recipe offers a unique experience, catering to diverse palates. Grilled Pacific Rockfish with Salsa Verde introduces a vibrant and herbaceous twist, while Grilled Cod with Miso Glaze adds a touch of umami and depth. For those seeking a smoky and spicy kick, the Grilled Rockfish Tacos with Chipotle Crema will surely hit the spot. Embark on this culinary adventure and elevate your grilling skills with our carefully curated selection of recipes.
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
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
PERFECT GRILLED COD
This grilled cod is bursting with flavor from homemade blackened seasoning! Cod is the fish you didn't know you loved; here's how to grill it.
Provided by Sonja Overhiser
Categories Main Dish
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Bring the cod to room temperature for about 15 minutes.
- Pat the cod dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Then cover it with the homemade blackened seasoning or seafood seasoning on all sides.
- Grill the cod over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the cod starts to flake when pulled with a fork). Allow to rest for a few minutes, then serve.
Nutrition Facts : Calories 112 calories, Sodium 123.5 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 0 g, Protein 19.9 g, Cholesterol 52.1 mg
ROCKFISH TACOS
If you've never had a fish taco, they're a fabulous introduction to the cuisine of Baja California. They're also fairly healthy, so feel free to eat more than one!
Provided by thedailygourmet
Categories Main Dish Recipes Taco Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with the ranch mixture.
- Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
- Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve.
- Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes.
- Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 21.8 g, Cholesterol 34.8 mg, Fat 13 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 499.8 mg, Sugar 0.6 g
Tips:
- Choose the right fish: Pacific rockfish and cod are both great options for grilling, as they are firm-fleshed and have a mild flavor.
- Prepare the fish properly: Before grilling, rinse the fish fillets and pat them dry. You can also score the skin of the fish to help it cook evenly.
- Season the fish simply: A simple seasoning of salt, pepper, and olive oil is all you need to bring out the natural flavor of the fish.
- Grill the fish over medium heat: This will help to prevent the fish from overcooking and becoming dry.
- Cook the fish until it is opaque: The fish is cooked when it is opaque throughout and flakes easily with a fork.
- Serve the fish immediately: Grilled fish is best served hot off the grill. You can garnish it with lemon wedges, herbs, or a simple sauce.
Conclusion:
Grilled Pacific rockfish and cod are delicious and healthy meals that are easy to prepare. By following these tips, you can grill perfect fish every time. So fire up your grill and enjoy this delicious seafood dish!
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