Grilled Cod Caesar Salad

How to Make Grilled Cod Caesar Salad

1. 1

   Step 1: Season and marinate the cod

   Pat the cod fillets dry with paper towels and place on a plate. Drizzle with 2 tablespoons olive oil, squeeze half the lemon over the fillets, then season evenly with kosher salt and black pepper. Let rest while you preheat the grill or grill pan so the flavors develop and excess moisture evaporates slightly.

   For this step

   • 4 6-oz filletCod fillets (6 oz / 170 g each), skinless
   • 2 tablespoonsExtra-virgin olive oil
   • 1 teaspoonKosher salt
   • 1 teaspoonFreshly ground black pepper
   
2. 2

   Step 2: Grill the cod

   Heat a grill or a heavy grill pan over medium-high heat and oil the grate or pan lightly to prevent sticking. Grill the cod 3–5 minutes per side (depending on thickness) until the fish is opaque and flakes easily with a fork, taking care when turning so the fillets remain intact. Remove from heat and let rest 1–2 minutes.
   
3. 3

   Step 3: Toss the Caesar salad

   In a large bowl, combine chopped romaine, 1/2 cup Caesar dressing, grated Parmesan, and croutons. Toss gently to coat the leaves evenly, then taste and adjust seasoning with a little additional salt or pepper if needed. If you prefer a lighter dressing, start with half the dressing and add more to taste.

   For this step

   • 2 heartsRomaine hearts, trimmed and chopped
   • 1/2 cupCaesar dressing (store-bought or homemade)
   • 1/2 cupGrated Parmesan cheese
   • 1 cupCroutons
   
4. 4

   Step 4: Compose and finish

   Divide the dressed romaine among four plates and top each with a warm grilled cod fillet. Squeeze the remaining lemon half over the fish, then finish with a sprinkle of extra Parmesan and a crack of black pepper for brightness and texture contrast.
   
5. 5

   Step 5: Serve

   Serve the salads immediately while the cod is still warm so you get the contrast of hot fish and crisp greens. Offer extra lemon wedges and additional dressing at the table for guests who want more tang or creaminess.
   

1. Pat the cod fillets dry with paper towels and place on a plate. Drizzle with 2 tablespoons olive oil, squeeze half the lemon over the fillets, then season evenly with kosher salt and black pepper. Let rest while you preheat the grill or grill pan so the flavors develop and excess moisture evaporates slightly.
2. Heat a grill or a heavy grill pan over medium-high heat and oil the grate or pan lightly to prevent sticking. Grill the cod 3–5 minutes per side (depending on thickness) until the fish is opaque and flakes easily with a fork, taking care when turning so the fillets remain intact. Remove from heat and let rest 1–2 minutes.
3. In a large bowl, combine chopped romaine, 1/2 cup Caesar dressing, grated Parmesan, and croutons. Toss gently to coat the leaves evenly, then taste and adjust seasoning with a little additional salt or pepper if needed. If you prefer a lighter dressing, start with half the dressing and add more to taste.
4. Divide the dressed romaine among four plates and top each with a warm grilled cod fillet. Squeeze the remaining lemon half over the fish, then finish with a sprinkle of extra Parmesan and a crack of black pepper for brightness and texture contrast.
5. Serve the salads immediately while the cod is still warm so you get the contrast of hot fish and crisp greens. Offer extra lemon wedges and additional dressing at the table for guests who want more tang or creaminess.