|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This deliciously grilled cod has a fantastic, buttery flavor and texture. The onion and white wine combine with the butter to create a sophisticated sauce that, although simple to make, will taste as if you spent hours making it. Served with your favorite grilled potatoes or vegetable of your choice, this dish makes the perfect weeknight meal or impressive entree for a special gathering.
- 1/4 cup butter
- 1 small onion, finely chopped
- 1/4 cup white wine
- 4 (6-ounce) cod fillets
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon freshly ground black pepper
- For Serving: lemon wedges
Gather the ingredients. Preheat grill to medium-high heat.
In small skillet, melt butter. Add onions and cook for 1 to 2 minutes.
Add white wine and let simmer for an additional 3 minutes. Remove from heat and let cool for 5 minutes.
Brush fish fillets with extra-virgin olive oil and sprinkle with salt and pepper. Place fish on a well-oiled grill rack, close lid, and cook for 8 minutes.
Baste cod with butter sauce and carefully flip over fish. Cook for an additional 6 to 7 minutes, basting fish a total of 2 to 3 times, or until fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145 F.
Remove cod from the grill, top with lemon wedges, and serve.
- It is common to be nervous about cooking fish fillets on the grill. The fish can easily fall apart and slip through the grates or it can stick to the grill making it almost impossible to turn in one piece. It is important to grease the grill grates very well before cooking a piece of fish and to have a large grilling spatula on hand. You should only flip the fish once and leave it alone to cook the rest of the time.
- It is always best to grill with your lid down, and remember every time you open that lid, you're releasing heat and potentially upping the cooking time.
- There are other options however to cooking fish on the grill: use a grilling fish basket, grill on a wooden plank, or wrap the fish in a foil packet, making for easy clean up (the fish will have a smoky grilled flavor but not get any grill marks).
- Store any leftover cooked fish in an airtight container in the refrigerator for up to 3 days after initial cooking. Flake any leftovers and add to soups or stews.
- Whether your fish counter is void of cod fillets, or you just aren't happy with how they look, there are other varieties of fish you can use in this recipe. Good substitutes for cod are mahi-mahi, grouper, striped bass, haddock, pollack, hake, and black cod.
- Substitute onion for a shallot. You might need two shallots to equal the size of one onion.
- For added brightness and flavor, add chopped fresh herbs to the butter. Try basil, tarragon, parsley, or dill.