|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 delicious grilled cod has a fantastic buttery flavor and texture. The onion and white wine combine with the butter to create a complexly flavored sauce that, although simple to make, will taste as if you spent a lot of time and effort making it. When served with grilled potatoes or vegetables of your choice, this dish makes the perfect weeknight meal or an impressive entrée for a special gathering.
Cooking fish fillets on the grill can be a bit tricky, but there are some tips you can follow to avoid problems. To prevent the fish from falling apart or slipping through the grates, choose a fish that is thick and firm, such as cod, as it will hold up well on a grill. Also, make sure the grates are clean and thoroughly greased just before adding the fillets. The grill should also be nice and hot, and, finally, use a large grilling spatula and only flip the fish once, leaving it alone to cook the rest of the time.
- 1/4 cup unsalted butter
- 1 small yellow onion, finely chopped
- 1/4 cup white wine
- 4 (6-ounce) cod fillets
- 1 tablespoon 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 the grill to medium-high heat.
In a small skillet, melt the butter. Add the onions and cook for 1 to 2 minutes, until translucent and aromatic.
Add the white wine and simmer for 3 minutes. Remove from the heat and let cool for 5 minutes.
Brush the fish fillets with the olive oil and sprinkle with salt and pepper. Place the fish on a well-oiled grill rack, close the lid, and cook for 8 minutes.
Baste the cod with the butter sauce and then carefully flip over the fish. Cook for 6 to 7 minutes—basting the fish a total of 2 to 3 times—until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145 F.
Remove the cod from the grill. Spoon some of the sauce on top of each fillet and serve with lemon wedges. Enjoy.
Other Methods for Grilling Fish
If you are apprehensive to cook the fish directly on the grill grates, there are a few alternatives. You can place the fillets in a grilling fish basket, grill it on a wooden plank, or wrap the fish in a foil packet (the fish will have a smoky grilled flavor but not get any grill marks). Using an indoor grill is also a great option.
- To grease the grill grate, wipe it with an oil-soaked paper towel held with tongs.
- Make sure the grill is very hot before adding the fish; the cod will stick to cooler grates.
- It is always best to grill with the lid down. Every time you open the lid, you're releasing heat and potentially increasing the cooking time.
- Make sure not to overcook the fish; not only will it be dry but will also more likely fall apart on the grill.
- Store any leftover cooked fish in an airtight container in the refrigerator for up to three days. You can also flake the leftovers and add them to soups or stews.
- This recipe works well with other varieties of fish. Good substitutes for cod are black cod, grouper, haddock, hake, mahi-mahi, pollack, and striped bass.
- Substitute the onion with 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.