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LEMON BUTTER COD

Print Recipe
Author Jehan Powell

Ingredients

  • 2 lbs. cod fillets
  • 1 tsp salt
  • ½ tsp black pepper
  • Juice of 1 lemon
  • ½ stick softened butter
  • 2 scallions finely chopped
  • 1 tbsp chopped parsley
  • Zest of 1 lemon

Instructions

  • Rinse cod under cool water.  If using frozen cod, be sure to defrost completely and drain excess liquid.
  • Add salt, black pepper and lemon juice to the fish and mix to combine.  Let sit for half an hour.
  • While the cod is marinating, light the Kingsford charcoal
  • Mix softened butter with scallion, parsley and lemon zest.
  • When the grill reaches a temperature of 400 degrees, then it’s time to grill.
  • If grilling in the foil packets, place fish in the foil and spread herbed butter on top of fish, then foil the foil to seal.  Place directly on the grill and let cook for 8-minutes. Do not turn the foil packages or it will leak.
  • If grilling directly on grill, pat fish filet to remove excess moisture and rub both sides of the fish in olive oil.  Grease grill just before placing the fish on the grill over direct heat and grill for about 6 minutes before flipping.  You will know when it’s time to turn the fish when it easily releases from the grill. Spread butter on top after turning the fish and let cook for an additional 3 minutes or until the butter melts and the fish is done.