Grilled Cod Fillets with Lemon-Dill Butter
- Total Time
Don’t be intimidated by grilling fish. A layer of lemon slices is all you need to prevent the fish from sticking to the grate.
olive oil2 tsp
uncooked Atlantic cod24 oz, or other firm white fish, such as tilapia (four 6-oz fillets)
table salt½ tsp
lemon(s)2 medium, sliced 1/4-in thick (you’ll need 12 slices total)
light butter4 tsp, at room temperature
dill2 tsp, chopped
lemon zest1 tsp
- 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