Grilled Cod
Servings: 4 servings
This recipe is an updated version of one my mom made for many years. She used salmon, which you can certainly use if you prefer it to cod.
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Ingredients
Tomato Topping
- 4 large Roma tomatoes, sliced about 1/3 inch thick
- 1⅓ Tbsp olive oil
- ⅓ tsp each salt and freshly groud pepper
Cod
- 4 six-ounce cod loins or filets (see notes)
- 2 Tbsp Worcestershire sauce
- 2 tsp balsamic vinegar
- ⅓ tsp reduced-sodium soy sauce
- freshly ground pepper
For Serving
- 4 cups stemmed baby spinach leaves
- 1 Tbsp plus 1 tsp snipped fresh chives
Instructions
Tomato Topping
- Spread out the tomato slices in a single layer and gently toss with oil, salt and pepper.
Cod
- Preheat grill to medium heat, about 350° F.
- While it is preheating, blot the fish with paper towel to dry. Combine the Worcestershire sauce, vinegar, and soy sauce in a small bowl. Set aside 1 Tbsp plus 1 tsp of the sauce. Brush the remailing sauce over the both sides of the fish and sprinkle with the pepper.
- Clean and oil grill grates or alternatively use a flat grill topper. Grill the tomatoes and cod loins with the grill cover closed for about 4-1/2 minutes per side. Adjust the time as needed for tomatoes to be blistered and fish to be cooked to your desired doneness.
For Serving
- Arrange the spinach leaves on a platter. Transfer the fish to a platter, using a spatula to separate the loins from the skin if not skinless. Arrange the tomatoes on the fish or around the platter. Drizzle the reserved sauce over everything and top with chopped chives.
Notes
Adjust the cooking time if you use the thinner cod filets.
You can also bake the sliced tomatoes and fish in the oven. Roast the tomato slices in a 9x13-inch pan in a single layer at 400° F. until blistered. Bake the fish until cooked to your liking. The timing will depend on the type and thickness of the fish.
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