Grilled Cod with Lemon Butter

How to Make Grilled Cod with Lemon Butter

1. 1

   Step 1: Season the cod

   Pat the cod fillets dry with paper towels. In a shallow dish, toss the fillets with olive oil, lemon juice, kosher salt, and black pepper until evenly coated; let rest while you prepare the grill (5–10 minutes) so the seasoning penetrates slightly.

   For this step

   • 4 filletscod fillets (6 oz / ~170 g each), skinless or skin-on
   • 2 tbspextra-virgin olive oil
   • 2 tbspfresh lemon juice
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Preheat and prepare the grill

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates well using an oiled towel or brush to prevent sticking; a clean, hot grate helps develop a light char without tearing the fish.
3. 3

   Step 3: Make the lemon-butter sauce

   In a small saucepan or skillet over low heat, melt the butter until foamy but not browned. Stir in the minced garlic and cook 30–45 seconds until fragrant, then remove from heat and stir in the chopped parsley and a splash (about 1 tsp) of additional lemon juice to brighten—reserve warm.

   For this step

   • 2 clovesgarlic, minced
   • 2 tbspfresh parsley, finely chopped
   
4. 4

   Step 4: Grill the cod

   Place the fillets on the grill and cook, uncovered, 3–5 minutes per side depending on thickness; do not move the fish for the first few minutes so a surface sear forms. The cod is done when opaque and flaky and reaches an internal temperature of 145°F (63°C).
   
5. 5

   Step 5: Finish with lemon butter

   When the cod is nearly done, brush the top with half of the warm lemon-butter sauce and grill 30–60 seconds more to set the glaze. Transfer fillets to a platter and spoon the remaining butter over the fish for extra flavor.
   
6. 6

   Step 6: Serve and garnish

   Serve each fillet immediately with additional lemon wedges and a sprinkle of chopped parsley if desired. This dish pairs well with grilled vegetables, a simple salad, or steamed rice for a quick, balanced meal.
   

1. Pat the cod fillets dry with paper towels. In a shallow dish, toss the fillets with olive oil, lemon juice, kosher salt, and black pepper until evenly coated; let rest while you prepare the grill (5–10 minutes) so the seasoning penetrates slightly.
2. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates well using an oiled towel or brush to prevent sticking; a clean, hot grate helps develop a light char without tearing the fish.
3. In a small saucepan or skillet over low heat, melt the butter until foamy but not browned. Stir in the minced garlic and cook 30–45 seconds until fragrant, then remove from heat and stir in the chopped parsley and a splash (about 1 tsp) of additional lemon juice to brighten—reserve warm.
4. Place the fillets on the grill and cook, uncovered, 3–5 minutes per side depending on thickness; do not move the fish for the first few minutes so a surface sear forms. The cod is done when opaque and flaky and reaches an internal temperature of 145°F (63°C).
5. When the cod is nearly done, brush the top with half of the warm lemon-butter sauce and grill 30–60 seconds more to set the glaze. Transfer fillets to a platter and spoon the remaining butter over the fish for extra flavor.
6. Serve each fillet immediately with additional lemon wedges and a sprinkle of chopped parsley if desired. This dish pairs well with grilled vegetables, a simple salad, or steamed rice for a quick, balanced meal.