Posted by Kalin Denny On 26 July 2021
This recipe for Grilled Cod with Garlic, Basil, and Lemon uses an easy and delicious fish seasoning suitable for any type of hard white fish.
PIN grilled cod with garlic, basil and lemon to try later!
You recently shared the recipe for Kalyn . Lake Powell Fish BrineAnd you can’t go wrong with this grilled fish recipe. But this delicious recipe for Grilled cod with garlic, basil and lemon It uses another delicious fish marinade that I often served when catering for boat trips. again in Lake Powell I made this grilled fish recipe most often with halibut, but now a small package of frozen halibut is $40 at Costco, which seems like a lot for most dining budgets.
Next to the halibut I found the Wild Alaskan Pacific Cod, which was much less expensive and was absolutely fantastic in this recipe! Grilled cod in pictures is presented easily Caesar’s Cucumber For a perfect summer dinner. I already realize that grilled fish can be difficult to cook, and that cod is more delicate than halibut, so I encourage you to heed my tips for preventing fish from sticking when trying this recipe.
The idea of garlic and basil with fish may sound unusual, but please trust me on this one. I usually like fresh basil, but for pickles I prefer dried herbs, and I’ve made this fish marinade many times with dried basil with great results. And be sure not to soak the fish for too long, otherwise the lemon juice will begin to “cook” the fish. Below you’ll also find suggestions for more types of fish that you can use in your garlic and basil dressing.
What ingredients do you need for this recipe?
What other types of fish are useful for this recipe:
You can also make this recipe with any solid white fish, especially halibut, mahi-mahi, swordfish, or tuna.
How can you prevent grilled fish from sticking?
- Make sure the grill grates are completely clean.
- Before heating the grill, spray the grill grates well with a non-stick spray such as Pam for grilling (Continued link) or scrub with a high-smoky oil.
- After draining the marinated fish, let the fish come to room temperature and brush the side on the grill first with olive oil (or whatever oil you prefer).
- Heat the grill over high heat, then immediately turn it to medium-high when placing the fish on the grill.
- Grease the second side with oil after placing the fish on the grill.
- Be gentle and careful when turning and flipping the fish; use fish spoon (Referral link) If you have one.
Can you cook this without an external grill?
If you don’t have an outdoor grill (or the weather isn’t grilling), grilled fish like this can easily be cooked on the stove. Grill pan on stove with spurs (affiliate link) or file George Foreman Grill (continued link) with good results. Remember that George Foreman Grill cooks both sides at once, so your grilling time will be much shorter!
How to make grilled cod with garlic, basil and lemon:
(Scroll down for the full recipe with nutritional information.)
- Thaw frozen codfish overnight in the refrigerator and drain into a colander.
- Mix the ingredients to make the dressing.
- Put the fish in a ziplock bag with the marinade and marinate in the refrigerator for about 2 hours (no more).
- When you’re ready to cook, take the fish out of the refrigerator, dry the marinade, and let it come to room temperature while the grill is preheating, which you have generously greased or sprayed with non-stick spray made for the grill. I start by preheating on high heat and then lower the grill to medium to high when I put the fish in.
- Brush the top of the fish well with olive oil or a high smoke point oil.
- Place the fish on the grill with the oil side down, and cook, without moving, for 3 minutes. Then gently lift the edge to see if you have grill marks.
- use fish spoon (Continued link) To slide under the fish if it’s a bit stuck.
- When you have grill marks, rotate the fish so that it moves in the opposite angle on the first side and cook for 2-3 minutes.
- Brush the top side of the fish with oil before flipping it, then flip it gently.
- Cook about 3 more minutes on the second side. Cod only needs to be cooked at 130F/54C, so if you have one, I’ll use it instant read meat thermometer (affiliate link) to check the temperature. Cod is tough when overcooked, so watch it carefully and check it often.
- Serve hot for the perfect summer meal!
Make it a low carb meal:
Grilled cod in pictures is easily presented Caesar’s Cucumber. For a delicious low-carb meal, this cod would also be delicious with something like Asian Green Bean Air Fryer or perfect summer tomato salad.
More good fish bbq ideas:
Grilled halibut with cumin and lemon
Grilled salmon burger with capers and mayonnaise
Mahi mahi grilled with korean dipping sauce
- 4 pieces of cod or other hard white fish
Salt water ingredients:
- 6 tons of olive oil plus a little olive oil for brushing the fish
- 2 T fresh lemon juice
- 1/2 tsp. Coarsely ground black pepper (or less to taste)
- 1 tsp. Spike seasoning (see notes)
- 1 teaspoon mashed garlic or minced garlic (see notes)
- 1 1/2 tsp. dried basil
- Thoroughly thaw the fish in the refrigerator if it’s frozen. Drain the fish well in a colander set in the sink.
- Combine olive oil, lemon juice and black pepper, Spike seasoning (affiliate link) Or another all-purpose spice blend, garlic puree, and dried basil.
- Place the fish in a Zip-loc bag or a plastic container with an airtight lid, arranging it in a single layer.
- Pour the marinade and marinate in the refrigerator for about two hours. Flip it over a few times if you’re at home. Don’t marinate for longer than this, or the marinade will start to “cook” the fish.
- When you’re ready to cook, remove the fish from the refrigerator, pat it dry, and let the fish come to room temperature.
- Grease the grill grates with oil liberally and pour the oil onto a paper towel, or use a non-stick spray made for the grill. Then turn on the grill on high heat and preheat.
- Brush the top of the fish well with olive oil or a high smoke point oil.
- Turn the grill over to medium-high heat when you’re ready to put the fish on it (or for a charcoal grill, you can just hold your hand there for a few seconds when it’s hot enough to cook the fish).
- For grill marks, place fish diagonally across grill grates; After 3 minutes, gently lift the edge to see if the grill marks are dark enough. You may need to use a file fish spoon (affiliate link) To slide under the fish if it is not lifted easily.
- After the first grill marks appear, rotate the fish so that it is placed diagonally in the other direction. Wait for the second set of grill marks, then wipe the top side with oil before flipping it over.
- Gently and carefully flip the fish to simmer for 3 minutes on the other side. Cod only needs to be cooked at 130F/54C, so if you have one, I’ll use it instant read meat thermometer (affiliate link) to check the temperature.
- Cod is tough when overcooked, so watch it carefully and check it often. Don’t overcook! Serve hot.
If you do not have Spike seasoning (affiliate link) Use any all-purpose spice blend. I use garlic puree or minced that comes in a jar; You can substitute garlic powder for a little less but I think the garlic puree from the jar gives better flavour.
Remember that when you use the ingredients in the marinade, you are not eating all of it in the final dish. I’m assuming only a quarter of the oil will be eaten, so I’ve modified that in the nutritional information.
I’ve made this recipe for years at Lake Powell but can’t remember if I made it or saw the recipe somewhere; If anyone recognizes it please let me know so I can give proper credit.
Amount per service: Calories: 256Total fat: 8 gramsSaturated fat: 1.3 gramsUnsaturated fats: 0 gramsUnsaturated fats: 6.5 gramsCholesterol: 99 mgsodium: 521 mgCarbohydrates: 1.8 gramsthe basic: 0 gramssugar: 0 gramsprotein: 41 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Grilled cod with garlic, basil and lemon is a great recipe for any phase of the original South Beach Diet or any other type of low-carb eating plan.
Find more recipes like these:
Uses Barbecue recipes For more ideas like these. use the Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2011, using halibut for fish. After I discovered these beautiful cod fillets at Costco, the recipe has been updated with new photos and more information about cooking fish on the grill in 2021.
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