Grilled cod fillets with lemon-dill butter
Extra virgin olive oil
Uncooked Atlantic cod
24 oz, or other firm white fish, such as tilapia (four 6-oz fillets)
2 medium, sliced 1/4-in thick (you’ll need 12 slices total)
4 sprig(s), 4 sprigs
4 tsp(s), at room temperature
2 tsp(s), chopped
- Preheat a charcoal or gas grill to medium-high heat. Let it heat for at least 10 minutes once it reaches the correct temperature; scrape grate clean with a steel brush and coat lightly with oil.
- While grill heats, pat fish dry; sprinkle with salt.
- Carefully place 3 lemon slices on grill, slightly overlapping; top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover grill; cook, without turning, until fish is opaque all the way through and yields easily to a thin-bladed knife, 8-10 minutes.
- While fish is cooking, combine butter, chopped dill and zest in a small bowl.
- Using two thin-bladed spatulas, transfer each lemon-dill-fish portion to a plate; top each with 1 1/2 tsp lemon-dill butter and serve (serving the lemon slices is optional).
- Serving size: 1 fillet and 1 1/2 tsp butter